Pimiento Cheese on Marbled Rye

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.

Yield: 16 servings (serving size: 2 bread slices and 1/4 cup pimiento cheese)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 264
  • Fat: 9.4g
  • Saturated fat: 4.9g
  • Protein: 13.2g
  • Carbohydrate: 31.3g
  • Cholesterol: 25mg
  • Iron: 2.2mg
  • Sodium: 833mg
  • Calories from fat: 32%
  • Fiber: 2.4g
  • Calcium: 248mg


  • 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


  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.
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