Elegant Pimiento Cheese Spread

Sharon123's Note:

This makes for delicious hors d'oeuvres or a wonderful sandwich on a baguette or whole-grain bread! This also makes a great spread for sandwiches, crackers, or just stand in front of the refrigerator with a spoon! Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recipe hails from England and France.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• 2 cups grated mild cheddar cheese (I like to use sharp)
• 1 cup neufchatel cheese or 1 cup cream cheese
• 1 tablespoon fresh lemon juice
• 1⁄3; cup warm water
• ½ cup chopped pimiento or 1 (4 ounce) jar roasted red peppers , drained
• ½ cup minced celery (I mince mine in the food processor)
• 2 scallions , white part only, minced
• ¼ cup chopped toasted pecans

Directions:

1. In a food processor, whirl the cheddar cheese, Neufchatel, lemon juice, and water for 3 or 4 minutes, until very smooth.
2. Transfer the cheese mixture to a bowl and stir in the pimientos, celery, and scallions.
3. If mixed in the spread, the pecans become soft after a couple of hours, so add them just before serving or just sprinkle them on top of each serving.
4. This spread will keep for 4 or 5 days in the refrigerator.
5. Note: To toast pecans spread in a single layer on an unoiled baking sheet at 350*F.
6. for 5 to 10 minutes, until fragrant and golden brown.

Reviews

[Claudia Dawn]

Very good. I used low fat cheeses to lower the fat content. I also threw in a minced garlic clove to give it a little kick. Thanks, Sharon, for sharing this recipe.