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Low Carb Pimiento Cheese

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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.”
READY IN:
30mins
SERVES:
8
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

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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