Low Carb Pimiento Cheese

Submitted by carol.martinez

"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."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 2 pints
• Serves: 8

ingredients

• 1 1⁄2 cups mayonnaise
• 1 (4 ounce) jar diced pimentos, drained
• 1 teaspoon Worcestershire sauce
• 1 cup pecans (chopped and toasted)
• 1 (8 ounce) package extra-sharp cheddar cheese
• 1 (8 ounce) package sharp cheddar cheese
• 1 teaspoon onion (finely grated)

directions

1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
2. 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.
3. Shred the cheese. Fresh cheese makes a difference.
4. 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.

Reviews

[Mrs. Ambrosia]

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!