Name: Lightened-Up Pimiento Cheese
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups; 16 servings
Cuisine: american
Ingredients: 4 ounces extra-sharp Cheddar cheese, freshly grated (about 1 cup); 4 ounces light Cheddar cheese, freshly grated (about 1 cup); 1/4 sweet onion, grated; 1 tablespoon light mayonnaise; 1 tablespoon plain 2 percent Greek yogurt; 2 tablespoons chopped pimientos, drained; Hot sauce; Coarse kosher salt and freshly ground black pepper; Japanese or English cucumbers, for accompaniment

Directions

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.

Lightened-Up Pimiento Cheese

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