Pimiento Cheese Canapés

Pimiento Cheese CanapésRecipe

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross

Reducing the fat in pimiento cheese is as easy as substituting fat-free cream cheese, reduced-fat Cheddar and low-fat mayonnaise for the full-fat products. And you can kick up the flavor with Worcestershire sauce, red pepper and smoked paprika.


14 appetizer servings (serving size: 1 tablespoon cheese mixture and 1 bread slice)

Recipe from

Cooking Light

Nutritional Information

Calories 57
Caloriesfromfat 46 %
Fat 2.9 g
Satfat 1.9 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 4.5 g
Fiber 0.6 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 187 mg
Calcium 67 mg


2 tablespoons block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 teaspoon finely grated onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash of ground red pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped pecans, toasted
1/2 (2-ounce) jar diced pimiento, undrained
1/8 teaspoon smoked paprika (optional)
14 (1/4-ounce) slices party-style pumpernickel bread


Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, and pepper. Add cheddar cheese, pecans, and pimiento; stir well. Cover and chill up to 3 hours. Sprinkle with paprika, if desired. Serve with bread.