You can’t live in the south and not be familiar with pimento cheese – its a southern staple, seen everywhere from sandwiches, to crackers, to being used as a veggie dip.
Of course, it is usually one of the more artery clogging treats you can have, with its cream cheese, shredded cheese, mayo….but, I decided it was time to try it …my way. I used Paula Deen’s recipe and “healthified” it.
It was awesome. I upped the onion and added about 1 1/2 tablespoons of fat free plain yogurt to help with the creaminess that was less adequate than the high caloric original, due to the lack of fat.
It still has very little to offer in nutritional value, but is a nice altrenative when you want to go back to your roots without packing on the pounds!
Guilt Free Pimento Cheese
adapted from Paula Deen
- 1 (3-ounce) package fat free cream cheese, room temperature
- 1 cup grated reduced fat sharp cheddar
- 1 cup grated reduced fat Monterrey Jack
- 1/2 cup fat free mayonnaise
- 1/2 teaspoon Adobo
- 2 to 3 tablespoons pimentos, smashed
- 1 tablespoon grated onion
- Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.