This recipe is adapted from one I found on Southern Living's recipe site after perusing Pinterest.
1/2 cup chopped pecans
1 cup mayonnaise
1 (7-oz.) jar diced pimiento, drained
1/2 cup chopped jarred sweet-hot pickled jalapeno pepper slices
1 tablespoon liquid from sweet-hot pickled jalapeno pepper slices, chopped
4 cups freshly grated mild Cheddar cheese (1 lb.)
*My modification: half mild cheddar, half smoked cheddar...wowzers.
*And: Grate your own cheese...bagged kind is too dry for this recipe.
Toast nuts by putting them in a dry pan (meaning no oil or butter) over medium heat until they become fragrant. Note: Nuts can burn quickly so tune into your nose. When you can smell 'em, they're toasted. Cool for a bit (otherwise they'll melt the cheese).
Stir together mayonnaise, diced pimiento, chopped pickled jalapeño peppers, liquid from sweet-hot pickled jalapeño pepper slices, and toasted pecans. Stir in cheese until well blended.
Serve with red bell pepper strips, cucumbers, carrots, zucchini strips-whatever you love!