Pimiento Cheese Canapés

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.

Yield: 14 appetizer servings (serving size: 1 tablespoon cheese mixture and 1 bread slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 46%
  • Fat: 2.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 4.5g
  • Fiber: 0.6g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 187mg
  • Calcium: 67mg

Ingredients

  • 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

Preparation

  1. 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.
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