PIMIENTO CHEESE CANAPES

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Pimiento Cheese Canapes image

From Cooking Light magazine. I used light cream cheese, but full fat everything else. Although the recipe stated that the pimientos should be undrained, I drained mine for a thicker consistency. I think the smoked paprika adds wonderful flavor to this.

Provided by iris5555

Categories     Spreads

Time 15m

Yield 14 appetizers

Number Of Ingredients 11

2 tablespoons block-style fat free cream cheese, softened
1/4 cup reduced-fat mayonnaise
1/4 teaspoon finely grated onion
1/8 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash ground red pepper
1 cup shredded reduced-fat sharp cheddar cheese
1 tablespoon chopped pecans, toasted
0.5 (2 ounce) jar diced pimento, undrained
1/8 teaspoon smoked paprika (optional)
14 slices party-style pumpernickel bread

Steps:

  • Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, paprika and pepper.
  • Add cheddar cheese, pecans, and pimiento; stir well.
  • Cover and chill up to 3 hours.
  • Serve with bread.

Nutrition Facts : Calories 115.9, Fat 3.7, SaturatedFat 0.8, Cholesterol 3.2, Sodium 319.8, Carbohydrate 16, Fiber 2.2, Sugar 0.5, Protein 4.9

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