Cook’s Notes: The hardest part of this recipe is waiting the hour to let the flavors meld. It really is even better the next day. For a finer texture, puree the mayonnaise, cream cheese, garlic, and chili powder in the work bowl of a food processor.
Serving suggestions: Excellent on pretzel crackers. Also good as a sandwich spread, in grilled cheese, on hamburgers, on grilled black bean burgers, with Fritos, with tortilla chips, on bread, on crackers, with vegetables as a dip, a topping for baked potatoes, or a filling for celery.
4 T light mayonnaise
3 oz pkg cream cheese, at room temperature
1 tsp minced garlic
1/2 tsp mild chili powder
1 cup coarsely chopped pecans, toasted
4 oz jar pimentos, undrained
8 oz shredded yellow Cheddar cheese (your choice of sharpness)
4 oz shredded sharp white cheddar cheese
Ground black pepper
Beat the mayonnaise, cream cheese, garlic, chili powder in a stand mixer until smooth. Add toasted pecans and pimento juice and blend in. Chop the pimentos (or cut with clean kitchen scissors). Add pimentos and shredded cheese and beat well to combine. Add ground black pepper to taste.
Store in the refrigerator for at least 1 hour before serving.
Source: “The Dairy Hollow House Cookbook”, recipe reprinted in the “Best of the Best from Arkansas Cookbook”. I originally got this from the Advocate newspaper site, which no longer has the recipe posted.