1. In a food processor, whirl the cheddar cheese, Neufchatel, lemon juice, and water for 3 or 4 minutes, until very smooth. 2. Transfer the cheese mixture to a bowl and stir in the pimientos, celery, and scallions. 3. If mixed in the spread, the pecans become soft after a couple of hours, so add them just before serving or just sprinkle them on top of each serving. 4. This spread will keep for 4 or 5 days in the refrigerator. 5. Note: To toast pecans spread in a single layer on an unoiled baking sheet at 350*F. 6. for 5 to 10 minutes, until fragrant and golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
