Ingredients
- 1 cup Cento Pignoli Nuts
- 1/2 cup Sour Cream
- 1 jar Cento Sliced Pimientos (4 oz), drained
- 1 tsp Worcestershire Sauce
- 1 tsp White Onion, finely chopped
- 1/4 tsp Cento Crushed Red Pepper
- 8 oz Extra-Sharp Cheddar Cheese, finely shredded
Directions
In a medium pan over low heat cook pine nuts until browned and fragrant, about 5-8 minutes. Continuously stir to ensure nuts are browned evenly and prevent burning. In a large bowl stir sour cream, pimentos, Worcestershire, onion and red pepper until well blended. Add nuts and cheese to mixture, stirring to mix thoroughly. Serve with Bellino Italian Toast or keep it gluten free and use with vegetables. Serves 6-8.
