Bacon and Pecan Pimento Cheese

Bacon and Pecan Pimento Cheese
Makes: 3 cups


  • 12 ounces grated sharp yellow cheddar (3 cups)
  • 12 ounces grated extra sharp white cheddar (3 cups)
  • 1 cup mayonnaise, such as Duke’s (see Resources, page 203)
  • 1 (4-ounce) jar diced pimentos, drained
  • ¼ cup toasted pecan pieces (see Note)
  • ½ cup cooked and diced bacon (about 8 strips)
  • ½ tablespoon Dijon mustard
  • Pinch cayenne pepper
  • Pinch celery seed
  • Kosher salt and freshly ground black pepper, to taste


  • In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed.
  • For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes.
  • When the mixture is completely combined, taste and add salt and pepper as needed.
  • Transfer to an airtight container and store in the refrigerator for up to 1 week.
  • Note: To toast pecans at home, preheat the oven to 325°F. Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.

Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.

Instagram, Twitter, Facebook: @timlairdcheers

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim
Laird, Agate Surrey, 2018.