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Pimiento Cheese on Marbled Rye

Prep time 25 mins
Yield 16 servings (serving size: 2 bread slices and 1/4 cup pimiento cheese)
This recipe yields about 4 cups of pimiento cheese. If you don't plan to use all of the pimiento cheese for sandwiches, refrigerate any extra, and serve with crackers or celery sticks.

Ingredients

  • 1 cup fat-free mayonnaise
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 (8-ounce) blocks reduced-fat shredded sharp Cheddar cheese
  • 2 (4-ounce) jars diced pimiento, drained
  • 1/4 cup pickled jalapeño peppers, drained and chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 3 2 (1-ounce) slices marbled rye bread

Nutrition Information

  • calories 264
  • fat 9.4 g
  • satfat 4.9 g
  • protein 13.2 g
  • carbohydrate 31.3 g
  • cholesterol 25 mg
  • iron 2.2 mg
  • sodium 833 mg
  • caloriesfromfat 32 %
  • fiber 2.4 g
  • calcium 248 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; stir well.

  2. Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.

  3. Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeño peppers.

Oxmoor House Healthy Eating Collection