Guilt-Free Pimento Cheese

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.

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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.

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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.

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