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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Cooking Light magazine. I used light cream cheese, but full fat everything else. Although the recipe stated that the pimientos should be undrained, I drained mine for a thicker consistency. I think the smoked paprika adds wonderful flavor to this. Ingredients:
2 tablespoons block-style fat free cream cheese, softened |
1/4 cup reduced-fat mayonnaise |
1/4 teaspoon finely grated onion |
1/8 teaspoon worcestershire sauce |
1/8 teaspoon salt |
1 dash ground red pepper |
1 cup shredded reduced-fat sharp cheddar cheese |
1 tablespoon chopped pecans, toasted |
0.5 (2 ounce) jar diced pimento, undrained |
1/8 teaspoon smoked paprika (optional) |
14 slices party-style pumpernickel bread |
Directions:
1. Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, paprika and pepper.
2. Add cheddar cheese, pecans, and pimiento; stir well.
3. Cover and chill up to 3 hours.
4. Serve with bread.
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