Until I took my wife home to South Carolina, she had never heard of pimiento cheese. I marched her straight into Magnolia’s to meet my friend Chef
Use an electric mixer to beat the cream cheese in a medium bowl until light and fluffy. Add the cheddar, pimiento, mayonnaise, and lemon juice and season with salt and pepper. Mix on low speed until just combined. Season with cayenne.
Scrape the pimiento cheese into a serving bowl and top with the pecans and sprigs of parsley. Place the bowl on a large platter and surround with the crackers, celery, cucumbers, carrots, and radishes.
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