Light Pimiento Cheese-Stuffed Celery


  • 1 ¼ cups light mayonnaise
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated onion
  • ¼ teaspoon ground red pepper
  • 2 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded
  • 6 celery ribs, cut into 4-inch pieces
  • + 1 more ingredients
    • 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.

View full recipe at SpringPad


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