LOW CARB PIMIENTO CHEESE
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.
Provided by carol.martinez
Categories Cheese
Time 30m
Yield 2 pints, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
- 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.
- Shred the cheese. Fresh cheese makes a difference.
- 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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