Pimiento Cheese on Marbled Rye |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This recipe yields about 4 cups of pimiento cheese. If you don't plan to use all of the pimiento cheese for sandwiches, refrigerate any extra, and serve with crackers or celery sticks. Ingredients:
1 cup fat-free mayonnaise |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
2 (8-ounce) blocks reduced-fat shredded sharp cheddar cheese |
2 (4-ounce) jars diced pimiento, drained |
1/4 cup pickled jalapeño peppers, drained and chopped |
2 tablespoons finely chopped onion |
2 teaspoons worcestershire sauce |
3 2 (1-ounce) slices marbled rye bread |
Directions:
1. Combine first 7 ingredients in a large bowl; stir well.
2. Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.
3. Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeño peppers.
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