Pimiento Cheese Canapes

Submitted by iris5555

"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."

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 14 appetizers

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.