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Pimiento Cheese Balls
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1/4 cup reduced-fat cream cheese
2 cups shredded sharp cheddar cheese
2 cups shredded monterey jack cheese
3 tablespoons low-fat mayonnaise
3 tablespoons drained chopped pimientos
1 teaspoon grated onion
1/8 teaspoon garlic powder
pinch of salt
pinch of freshly ground pepper
1 1/2 cups finely chopped toasted pecans


Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.

Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.

Serve the cheese balls at room temperature or chilled.

Makes 42 Balls (1 Cheese Ball Per Serving)

Nutritional Info Per Serving: 64 calories; 6 g fat; 1 g carbs; 3 g protein; 0 g fiber
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