Lightened-Up Pimiento Cheese

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups; 16 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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. 
  3. To serve, fill each cup with about 1 teaspoon of the pimiento cheese. Serve immediately.