Quick and Healthy Christmas Appetizers

Pimiento cheese is called "the pate of the south" because it's one of the most common yet delicious spreads that southerners love. It's simple and inexpensive to make but its tangy taste and luscious texture are both rich and velvety. Here in the south it's easy to find pimiento cheese in the stores but it's quite simple to make your own. I prefer to try and lighten things whenever possible and my pimiento cheese is no exception. It's a great choice to serve at a Christmas party as it's also extremely versatile.

Light Pimiento Cheese

2 cups shredded 75% reduced fat Cabot Cheddar cheese

½ cup Hellman's Light Mayo ( you can use a little more or less to taste)

¼ cup diced pimientos (or finely chopped roasted red peppers)

1 tablespoon sweet pickle relish

1 teaspoon garlic powder (not salt)

Freshly ground black pepper

*The reason I don't add salt is because the cheese and mayo contain sodium, but if you need more add salt to taste.

Mix all the ingredients together and you have a rich, delicious pimiento cheese that nobody will guess is light! It keeps well in the refrigerator so go ahead and double or even quadruple the batch if you are going to have lots and friends and family visiting during the holidays.

Of course, true Southerners prefer their pimiento cheese on a sandwich or spread on celery or crackers, but there are endless ways to serve it as an appetizer. One way is to pile it into a large serving bowl and surround it with dipping vegetables, slices of a variety of breads, crackers, and fruit such as grapes and sliced apples and pears.

Another easy appetizer is to toast pita bread until slightly crispy, then spread it with some pimiento cheese and heat until it's melted. Cool slightly and then slice it into triangles and present it on an oval serving tray with small bundles of grapes as garnish.

You can also create a southern bruschetta by lightly toasting in a 350 degree oven sliced French bread drizzled with olive oil, then topping it with a spoonful of cheese spread and heating until melted. Top with chopped tomatoes and serve the same way as the pita wedges, except with Italian parsley as garnish.

Create a cheesy garlic bread by slicing a French or Italian loaf lengthwise. Scoop out some of the dough to make room for the cheese and spread it thickly, leaving about a ¼ inch on all sides. Top it with chopped green onions and sprinkle it with extra garlic powder to taste. Broil in the oven on aluminum foil or a sheet pan, but watch it carefully so it doesn't burn. When it's lightly brown and bubbly remove it and let it cool slightly before cutting so the cheese doesn't just run off onto the plate. Arrange it on a wooden cutting board with crisp apple and pear wedges.

Try one or more of these recipes at your holiday party and I guarantee your guest will love it. Be careful though - pimiento cheese is addictive!