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Pimiento Cheese
A creamy Southern cheese spread. This recipe was given to me by my "election" mentor - Cornelia "Cornie" Warlick. Cornie was the chief election judge for our voting precinct. In 2000 she recruited me to work as the Democratic judge. We lived in a heavily populated Republican precinct. I was hesitant to take the job but in total exasperation she declared, "You have to take the job. The other Democrat died!" Cornie and I worked the elections for 12 years. One of the reasons I stayed on was she always brought Pimiento Cheese sandwiches for us.

Ingredients

4 Cups (1 Pound) Extra Sharp Cheddar Cheese
1 4 ounce Jar diced pimiento, drained
1/2 Cup mayonnaise (I use Miracle Whip) - Add more if you like it creamier
2 Tablespoons Sherry (I use a cooking sherry)
1 teaspoon Sugar
1/2 teaspoon Pepper (black)
1/2 teaspoon hot sauce (any kind, Texas Pete, Sriracha, etc)

Instructions

Shred cheese (I use a food processor but you can make this by hand) and let warm to room temperature. Add remaining ingredients, except the pecans, and blend. Add chopped pecans to mixture and process just enough to blend.

When cold it will be firm like a cheese ball. At room temperature it is a dip.

Serve with crackers, vegetables, or on bread for sandwiches. Use as a spread on hamburgers, baked potatoes, etc.
APPETIZER