This pimiento cheese recipe is not only super easy, but it's a little easier on the waistline, thanks to light mayonnaise and reduced-fat Cheddar cheese.
Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.
Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.
Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.
Don't be tempted to use preshredded cheese. It takes a few more minutes to shred your own, but you'll be much more pleased with the creamy texture.
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