- 2 lb. Light Velveeta
- 1 tsp. apple cider vinegar
- 1/2 c. Splenda
- 8 oz diced pimentos
- 1 c. Kraft mayo (I used Duke's light mayo)
First of all, I decided to half the recipe since the Light Velveeta comes in a 1lb. box. I recommend placing the cheese in the freezer for about 30 minutes prior to shredding (trust me!). Now for the easy part - SHRED Velveeta and mix with remaining ingredients. Refrigerate. 1 TBS = 1 WW Points+
1 comment:
I (HEART) pimento cheese. Love it with a little jalepeno or chipotle for extra zing!
Blessings!
LIB
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