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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Reducing the fat in pimiento cheese is as easy as substituting fat-free cream cheese, reduced-fat Cheddar and low-fat mayonnaise for the full-fat products. And you can kick up the flavor with Worcestershire sauce, red pepper and smoked paprika. 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 |
dash of ground red pepper |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 tablespoon chopped pecans, toasted |
1/2 (2-ounce) jar diced pimiento, undrained |
1/8 teaspoon smoked paprika (optional) |
14 (1/4-ounce) 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, and pepper. Add cheddar cheese, pecans, and pimiento; stir well. Cover and chill up to 3 hours. Sprinkle with paprika, if desired. Serve with bread.
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