Four-Cheese Georgia Pecan-Pimiento Spread

Georgia Pecan Commission
  • Yield: 24 servings


1 (8-ounce) block 2 percent reduced-fat sharp Cheddar cheese, shredded
1cup (4-ounces) reduced-fat Swiss cheese, shredded
1cup (4-ounces) reduced-fat blue cheese crumbles
1/2 (8-ounce) package reduced-fat cream cheese, softened
3/4cup chopped Georgia pecans, toasted
1 (3-ounce) jar diced pimiento, undrained
2tablespoons reduced-fat mayonnaise
1tablespoon Worcestershire sauce
1/4teaspoon ground red pepper
1dash paprika


  1. Combine cheeses and Georgia pecans in a large bowl; set aside.
  2. Stir together pimientos and remaining ingredients in a large bowl; stir in Georgia pecans-cheese mixture. Cover and chill up to 3 hours. Sprinkle with paprika, if desired.
  3. Serve with celery and carrot sticks, crackers or party-style pumpernickel bread.  Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week. Makes 3 cups.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 70
  • Fat 5g
  • Saturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 150mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 5g