Skinny Jalapeno Pimento Cheese – a spicy, healthier take on the southern favorite. 6 ingredients, no mayonnaise!
Even though I grew up mostly in the south, I didn’t grow up with a lot of foods or traditions that are typically considered “southern.”
For example, I never had Bojangles until I was in college.
I also never owned a pair of Rainbow Sandals until then either.
Those of you who did not grow up in NC may not have any clue what I’m talking about, but you should know that apparently means I lived under a rock.
Pimento cheese is another example.
The first time I remember eating it was only a couple years ago, well into my adulthood, and when I still thought pimento’s were a kind of olive.
(Note: they are not an olive, they are a pepper).
You live and you learn.
There’s a variety of local pimento cheese with jalapenos that I sometimes buy at my grocery store and I can’t seem to get enough of it.
I decided to make a bit of a healthier version by swapping out mayonnaise for greek yogurt.
Pimento cheese is traditionally made with mayonnaise and cream cheese. Because how could something known as the “caviar of the south” NOT be made with mayonnaise and cream cheese?
The result is not quite as thick without the cream cheese. But the spiciness adds a little something that can help trick you just long enough into not realizing you’re being healthier. You’re welcome.
Use this spicy pimento cheese dip as a sandwich spread or an appetizer dip for parties or game-watching.
Related recipes: If you like “skinny” and “spicy” dips – also check out my skinny bang bang sauce!
Skinny Jalapeno Pimento Cheese - a spicy, healthier take on the southern favorite. No mayonnaise!
- 1 cup plain greek yogurt
- 1 jalapeno (can use pickled jalapeno slices also or instead, increase or decrease amount depending on desired spiciness, diced)
- 2 oz jar diced pimento
- 8 oz sharp cheddar cheese , shredded
- 4 oz monterey jack cheese , shredded
- dash of cayenne pepper
In a medium bowl, mix all ingredients until combined.
Tastes best after chilled in refrigerator for 30 minutes.
Serve on sandwiches or as a dip.
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