Sometimes, the Southern Girl in me just can’t help herself but share some good-ole fashioned southern charming recipes! But, I know you all are going to absolutely love this Buffalo Pecan Pimento Cheese!
Growing up, my mom always made the most delicious pimiento cheese dip when she entertained guests. It was one of her simple entertaining hacks that she would throw together in minutes yet, all of her guests would rave about how delicious it was and beg her for her recipe. As football season is now in full force, I thought what better time to share my own take on my mom’s pimiento cheese dip? So many folks are gathering around the TV watching their favorite team or showing up to a tailgate with something for everyone to snack on, and this dip here is just perfect to serve!
In this game-day inspired Buffalo Pecan Pimento Cheese dip I have added rich, buttery pecans to add extra flavor and crunch and I don’t think I will ever make pimiento cheese dip again without the addition of pecans. They really elevate the dip plus, pecans are nutrient-dense. Compared to other tree nuts they are among the lowest in carbs, highest in fiber, and they have the same unsaturated fats that are found in other nuts, but they’re among the highest in “good” monounsaturated fats! Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce. The unique mix of unsaturated fats, plant sterols, fiber and flavonoids all add up to make pecans a heart-healthy nut*, and in turn, a nutritious snack– just another great reason to add it into everyday recipes! Even recipes like my mom’s pimiento cheese ☺
Other than the delicious crunch from the pecans, I also added some Louisiana hot sauce to the dip to give it a little manly game day touch. Other than that, this dip is super simple, it takes 15 minutes to whip up and I promise you that your guests will just love it! It didn’t last but 10 minutes when I made it for my friends!
*According to the U.S. Food and Drug Administration: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) contains 18g unsaturated fat and only 2g saturated fat.)
For another pimento recipe, try my Dairy-Free Pimento Chicken Salad!
- 1 cup raw pecan halves
- 1/2 lb (or 2 cups) sharp cheddar cheese, freshly grated
- 4 oz jar sliced pimientos
- 2 tbsp Franks Red Hot Original Sauce
- 2 tbsp homemade mayo
- 1 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- Preheat oven to 350.
- Spread pecans on a baking sheet and roast for 8-10 minutes, or until golden brown and fragrant, tossing once halfway through the cooking time. Remove from oven and set aside to let cool completely. Loosely chop the cooled pecans.
- In a bowl, combine the cheddar cheese, pimientos with juice, Franks Red Hot sauce, mayo, salt and pepper. Stir until combined. Then, add 3/4 of the chopped pecans, reserving the rest for topping, and mix until combined.
- Place the dip in a serving bowl and top with the remaining chopped pecans and freshly chopped chives.
- Serve with fresh cut veggies and crackers for dipping.