If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.
1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves
How to Make It
Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
This sandwich was very delicious. I love the crunch of vegetable and it feels like my body is thanking me for eating this sandwich. :) It seemed like a lot cream cheese spread per sandwich so you could probably get five sandwiches out of it. I served it on whole grain sandwich thins with sliced tomato. Next time I will add more cucumber and peppers into the cream cheese.
I was really disappointed with this recipe - it had a very strange flavor and an unappealing texture. I think part of this was due to the low-fat cream cheese - I'm not a huge fan of the flavor/texture of low-fat cream cheese. It also wasn't super flavorful or zesty - it just lacked a certain special something. It wasn't inedible; my husband ended up using the spread on bagels for breakfast, but I wouldn't make this again.
Really really good. I can't wait to show this off at a shower. **Its really important to dry to the veggies or else it gets runny. I also used one 8oz tub of weight watchers cream cheese. That cream cheese the da bomb and doesn't taste low fat.
I made this for lunch for my sister, daughter and 3 nieces. Served as suggested, but we liked it better as an open faced sandwich. The girls were also using it as a dip for their veggies. The next day, I used as a spread on a piece of multigrain toast and thought it was delicious. Better than any veggie cream cheese spread I've bought or had at my local bagel restaurant. I will make it again, but use as a dip or spread for toast, bagels etc.
This is one of my all time favorite summer recipes. It's great on a hearty wheat bread with a juicy tomato slice. I've had good luck making a big batch and keeping it over the week for quick lunches and easy dinners. I also love being able to use the food processor to combine everything. I start with the cream cheeses, garlic and onion, and then add the cucumber and peppers, so they don't get too mushed up.
Awesome. Delicious. Easy. Yum-o. This was a very fast, very easy spread to make and I made it as written. I may make it again to serve as spread for crackers but pulse it through the food processor to get a smoother consistency. This was perfect for a light lunch.
Go make this.
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