Elegant Pimiento Cheese Spread

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.

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 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
• 1⁄2 cup chopped pimiento or 1 (4 ounce) jar  roasted red peppers, drained
• 1⁄2 cup  minced celery (I mince mine in the food processor)
• 2  scallions, white part only, minced
• 1⁄4 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.