The Washington Post

Lightened-Up Pimento Cheese

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
  • 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


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.

Recipe Source

From chef and cookbook author Virginia Willis.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at

Nutritional Facts

Calories per 2-tablespoon serving (using low-fat mayonnaise): 50

% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 115mg 5%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle