A “skinny” version of jalapeno pimento cheese. With only 6 ingredients and NO mayonnaise, try this spicy, healthier take on the southern favorite recipe.
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.
I will say it’s not exactly the same (kind of like my cauliflower pizza or chickpea cookie dough) but it gets the job done.
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.
Or if you’re feeling adventurous, try it on this pimento cheese homemade pizza!
Related recipe: If you like “skinny” and “spicy” dips – also check out my skinny bang bang sauce!
Skinny Jalapeno Pimento Cheese
A "skinny" version of jalapeno pimento cheese. With only 6 ingredients and NO mayonnaise, try this spicy, healthier take on the southern favorite recipe.
- 1 cup plain greek yogurt
- 1 jalapeno, diced (can also use pickled jalapeno slices), increase or decrease amount depending on desired spiciness
- 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.
Adapted from Southern Living
Recipes this is used in:
Amount Per Serving: Calories: 376Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 558mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 27g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Thursday 24th of June 2021
Saturday 1st of June 2019
Since it will probably only be myself to enjoy this, I have a couple questions to determine if I should make a full or 1/2 recipe.... 1) I see it says makes 4 servings. How big is a serving? 2 T? 1/4 cup? 1/2 cup? 2) how long will this keep in the refrigerator? Thank you! I look forward to trying this recipe!
Friday 7th of June 2019
Hi Donna - this recipe makes roughly 2 cups total. Hope you enjoy it!
Thursday 28th of June 2018
Is that 368 calories for the entire bowl or per serving?
Friday 29th of June 2018
Per serving - it is still cheese!
Sunday 1st of April 2018
THANK YOU so much for posting a recipe withoit mayonnaise! I despise it so much that its not even allowed in my house. My siblings grew up LOVING “cheese salad” as we call it here in Southern WV. All i could taste was mayo. I recently began making my own lactose free yogurt, and I think your recipe looks perfect to try out. I sure hope I love it as much as they love their mayo goo.
Tuesday 18th of April 2017
Wow, this looks healthy and inviting. I love the different colors and some really nice textures in there as well.