Lightened-Up Pimiento Cheese
- Level: Easy
- Yield: about 2 cups; 16 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 52 calorie
- Total Fat
- 4 grams
- Carbohydrates
- 0.7 grams
- Dietary Fiber
- .1 grams
- Protein
- 4 grams
- Total: 10 min
- Prep: 10 min
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.