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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have never cared for pimiento cheese until I tried this recipe, I'm on low carb diet so was desperate to find low carb but tasty foods, this hit the spot! Good on bread, crackers and celery. Ingredients:
1 1/2 cups mayonnaise |
1 (4 ounce) jar diced pimentos, drained |
1 teaspoon worcestershire sauce |
1 cup pecans (chopped and toasted) |
1 (8 ounce) package extra-sharp cheddar cheese |
1 (8 ounce) package sharp cheddar cheese |
1 teaspoon onion (finely grated) |
Directions:
1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
2. Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through.
3. Shred the cheese. Fresh cheese makes a difference.
4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks, bread or assorted crackers.
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