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Homemade Skinny Pimento Cheese Spread photo

Skinny Pimento Cheese Spread

This Skinny Pimento Cheese Spread is a guilt-free delight! Creamy, cheesy, and loaded with flavor, it's perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups reduced-fat, shredded cheddar cheese
  • 1 green onion, diced
  • 1 clove garlic, minced
  • 8 ounces fat-free cream cheese
  • 1/2 cup plain, fat-free Greek yogurt
  • 4 ounces diced pimentos, jarred and drained
  • 1 small jalapeño pepper, seeded and minced
  • 1/4 teaspoon black pepper
  • Kosher or sea salt, to taste
  • 1/4 teaspoon cayenne pepper

Equipment

  • Mixing bowl
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Storage Container

Method
 

  1. Start by dicing the green onion and mincing the garlic and jalapeño. Make sure to remove the seeds from the jalapeño for a milder flavor, or leave a few in if you like it spicy!
  2. In a large mixing bowl, combine the fat-free cream cheese and plain Greek yogurt. Use a spatula to mix until the two are well blended and creamy.
  3. Fold in the reduced-fat shredded cheddar cheese and the drained diced pimentos. These ingredients provide the classic pimento cheese flavor.
  4. Add in the diced green onion, minced garlic, minced jalapeño, black pepper, cayenne pepper, and salt to taste. Mix everything until it’s well combined.
  5. Give your spread a taste and adjust the seasoning as needed. Want it spicier? Add more cayenne or jalapeño. Prefer it milder? You can skip the jalapeño altogether!
  6. Transfer the Skinny Pimento Cheese Spread to a storage container and let it chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve with your favorite dippers, and enjoy!

Notes

  • Store in an airtight container in the refrigerator; it lasts up to one week.
  • For freezing, portion the spread into smaller containers. It can be frozen for up to three months.
  • Adjust the heat by modifying the jalapeño and cayenne pepper amounts.