I'm a Texas girl and I have a natural love for pimento cheese. I think it's in our veins down here. A staple in our fridge and our lives.
I know from personal experiences that a lot of people in the northern states cannot buy this in the store. Honestly, I was shocked when my grandmother, a Texan born and raised, told me that she's never seen pimento cheese in any grocery store in Oregon (where she now lives.) And even more shocked when someone else from the north had no idea what I was talking about. "Oh, like... that has olives in it?" - No! That's pimento loaf! Totally different.
Regardless whether you have a love for pimento cheese or just want to give it a try, this recipe is great! I've looked long and hard for a decent, tasty, low calorie recipe but just couldn't find one that I enjoyed. So, I made one of my own.
This recipe is great. Creamy, tangy, full of cheese and light enough to leave you without any guilt. I served mine on a small croissant with a pickle and home grown tomatoes, from my sweet father-in-law, on the side.
Skinny Pimento Cheese
Servings: 6 • Size: 1/3 Cup • Calories: 115.9 • Fat: 2.3 g • Carb: 5.5 g • Fiber: 0.2 g • Protein: 12.9 g • Sugar: 1.1 g • Sodium: 403.4 mg
4 Oz. Sharp Cheddar, Shredded
4 Oz. Fat Free Cheddar, Shredded
1 Chive, Diced
3 Oz. Fat Free Cream Cheese
1/4 C. Pain Fat Free Greek Yogurt
4 Oz. Jar Pimentos, Drained
1/2 Tsp. Lemon Juice
1/2 Tsp. Worcestershire
1/8 Tsp. Cayenne
Salt & Pepper To Taste
Mix everything in a medium bowl together and chill in an airtight container in the fridge until ready to eat.
You can eat this on a sandwich, atop a burger, stuffed in a tomato, on it's own as a spread for crackers, etc. Use this in pretty much the same fashion as you would chicken salad!