Total Time
15mins
Prep 15 mins
Cook 0 mins

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 Nutrition

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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