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.
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.
I needed a pantry go to appetizer for a GNO movie night. I didn't have pimiento, so I used roasted red peppers instead. This was the first appetizer to disappear! Love it will keep this one in my go to file!
This went quickly at an appetizer/dessert potluck. I mixed by hand, not machine, which gave a coarser texture that I had to correct by adding more (lite) mayo than recipe called for. I served celery sticks (pre-filled) surrounding a bowl with more of the recipe, and cocktail pumpernickel bread. I was amazed to see the celery disappear faster than the bread! Good flavor with enough interest and zing to keep people coming back for more. I sprinkled the bowl of cheese & celery stix w/smoked paprika. Will be happy to take this to more potlucks and serve to guests at home. Next time I may skip the bread. The celery is more appetizing--really. Crunchy, cool, creamy, cheesy all at the same time.
This is the best pimiento cheese I have ever had! I have made this many times and now take some liberties with the ingredients, increasing the onion, pecans and Worcestershire to taste (at least a teaspoon of each). I also no longer bother with whipping the cream cheese, I just mix it well with a fork first. I'm not sure it will convert pimiento-haters, but it's close!