Pimiento Cheese On Marbled Rye

• 1 cup fat-free mayonnaise
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 (8-ounce) blocks reduced-fat shredded sharp Cheddar cheese
• 2 (4-ounce) jars diced pimiento, drained
• 1/4 cup pickled jalapeno peppers, drained and chopped
• 2 tablespoons finely chopped onion
• 2 teaspoons Worcestershire sauce
• 3 2 (1-ounce) slices marbled rye bread

1. Combine first 7 ingredients in a large bowl; stir well.
2. Spread 1/4 cup pimiento cheese over 16 bread slices. Top with remaining bread slices. Refrigerate remaining pimiento cheese in an airtight container up to 10 days.
3. Note: Increase the heat in the pimiento cheese by adding up to 1 (4-ounce) can of pickled jalapeno peppers.

mayonnaise, cream cheese, cheddar cheese, pimiento, pickled jalapeufo peppers, onion, worcestershire sauce, marbled rye bread

Taken from www.myrecipes.com/recipe/pimiento-cheese-on-marbled-rye (may not work)