Low Carb Pimiento Cheese

"I have never cared for pimiento cheese until I tried this recipe, I'm on low carb diet so was desperate to find low carb but tasty foods, this hit the spot! Good on bread, crackers and celery."
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
7
Yields:
2 pints
Serves:
8
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ingredients

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directions

  • Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
  • Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through.
  • Shred the cheese. Fresh cheese makes a difference.
  • Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks, bread or assorted crackers.

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Reviews

  1. I have been looking for this recipe for some time now because I saw it in Southern Living a long time ago. Thanks for posting! I love it!
     
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