To make the pimiento cheese, combine the cheeses, onion, mayonnaise, and yogurt in a bowl. Stir until well combined. Add the pimientos and hot sauce to taste. Season with salt and pepper and set aside.
Cut the cucumbers into 1-inch-thick rounds, discarding the ends, but leaving the skin on. Using a small spoon or melon baller, scoop the seeds and some of the flesh out of each round (be careful not to go all the way through) to form a small cup.
To serve, fill each cup with about 1 teaspoon of the pimiento cheese. Serve immediately.
"Lighten Up, Y'all" by Virginia Willis © Ten Speed Press, a division of Penguin Random House, Inc. 2015. Provided courtesy of Virginia Willis. All right reserved. Photography © 2015 by Angie Mosier.