Low Carb Pimiento Cheese

Recipe by carol.martinez
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
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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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