I know, I know… there’s a lot of people out there (mostly in the northern states), that don’t have any idea what pimento cheese is – nor what they are missing out on with it not being in their lives!

I’ve made a Skinny Pimento Cheese before, but I always wanted to go back and make a spicy jalapeño version of it because… well, I love spicy stuff. Besides… what goes better with cheese than jalapeños anyway?

Here in Texas, you can buy pre made pimento cheese in the cheese section of the grocery store, but the calorie count is through the roof. That could be cause it’s usually made with cheese, cream cheese, and mayo. 

I’ve lightened this recipe up by avoiding cream cheese all together. Trust me, you won’t miss it! I also used a reduced fat cheese and substituted some of the mayo for greek yogurt. Good. Stuff.

There’s many different ways to enjoy pimento cheese. My mom likes it on a sandwich with some sliced tomatoes, but I prefer it spread over celery. You could also stuff a tomato with it Mm… that would be great too!

We’ve also done a pimento cheese topped burger before, which was pretty amazing.

Skinny Jalapeño Pimento Cheese
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1/2 Cup • Calories: 207.5 • Fat: 14.7 g • Carb: 2.8 g • Fiber: 0.3 g • Protein: 16.4 g • Sugar: 1.4 g • Sodium: 780 mg

Ingredients:
8 Oz. Reduced Fat 2% Sharp Cheddar, Thick Shredded
1/3 C. Pimentos, Chopped
3 Tbsp. Light Mayo
3 Tbsp. Plain Fat Free Greek Yogurt
2 Tbsp. Pickled Jalapeño Juice
2 Tbsp. Pickled Jalapeño Slices, Chopped
1 1/2 Tsp. Dijon Mustard
1 Tsp. Hot Sauce (I used Frank’s.)
Salt & Pepper to Taste

Directions:

Toss all the ingredients together into a medium bowl.

Stir until well combined.

If the cheese isn’t sticking together as well as you’d like, add in another tbsp. of light mayo.

Serve right away or store covered in the fridge for 3-5 days.

Enjoy spread over celery, a sandwich, or even a top a burger!