Pimiento Cheese-Stuffed Celery Twigs

This pimiento cheese recipe is not only super easy, but it’s a little easier on the waist, thanks to light mayonnaise and reduced-fat Cheddar cheese. So get ya’ ingredients ready and your tasty cap on, because you’se about to have a classic Creole snack! Bienvenue, mes amis!

Pimiento stuffed-cheese celery CREOLE

Yield: Makes about 3 cups pimiento cheese (serving size: 4-inch piece of celery with 1 tablespoon pimiento cheese)


1 1/4 cups light mayonnaise
1 (4-ounce) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
2 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded
6 celery twigs, cut into 4-inch pieces
Garnish: paprika


Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.
Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.
Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.

Jacqueselini’s Instruction!

Don’t be tempted to use preshredded cheese. Dat stuff ain’t gonna’ work here. It only takes a few more minutes to shred your own, but you’ll be much more pleased with the creamy texture. Profitez!

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