Lightened-Up Pimento Cheese 4.000

Deb Lindsey for The Washington Post

Jun 27, 2012

The “pâté of the South,” pimento cheese is the epitome of a summer picnic treat. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don’t be tempted to buy pre-grated cheese, because the end result won’t be creamy enough.

Try this slathered on a celery stick, with bread or crackers, or straight from the bowl on a spoon.

Make Ahead: The pimento cheese can be made a day in advance.


Servings: 4 cups
Ingredients
  • 8 ounces block extra-sharp cheddar cheese, grated (about 2 cups)
  • 8 ounces block low-fat cheddar cheese, grated (about 2 cups)
  • About 1/2 small-to-medium onion, preferably Vidalia, grated (about 1/3 cup)
  • 2 tablespoons regular or low-fat mayonnaise
  • 2 tablespoons low-fat Greek-style yogurt
  • One 4-ounce jar pimentos, drained and finely chopped
  • Dash hot pepper sauce
  • Salt
  • Freshly ground black pepper

Directions

Combine the cheese, onion, mayonnaise and yogurt in a large bowl and stir to combine. Add the pimentos and hot sauce, and stir to evenly distribute. Season with salt and pepper to taste.

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Recipe Source

From chef and cookbook author Virginia Willis.

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.