Pimento cheese. Something I must say that I haven’t thought alot about in my almost-30 years (*gasppp* 3 more days left in my 20′s say whaaa?!?!)…
And honestly something that kinda “scared” me a bit since I was never really quite sure of what it was?
However, after having a lil’ run-in with the tangy creamy cheesy goodness just a few short weeks ago while visiting The Citizen and enjoying their torta w/ jerk collards, pimento cheese & pickled shallots….
I just haven’t been able to stop thinkin’ about it since! (totally normal?)
So it was time. Time to make a version of it myself in the Fanatic Kitchen!
Not being the biggest fan of mayo, and also thinkin’ that there was a way to lighten this dish up, I decided to try adding my favorite Chobani into the mix instead…
What-do-ya know? It turned out DELICIOUS!!!
And could potentially be one of my new favorite foods everrrrr.
Good thing too, because I have quite a bit to eat up during the upcoming week I foresee some uber-tasty lunches in my near future!!
5 ingredients: medium cheddar cheese, plain Chobani Greek yogurt, diced pimentos, lemon juice, crushed red pepper flakes.
This is so so sooooo easy, just watch!
Grate the cheese and into a bowl it goes.
Add the plain Greek yogurt <— Chobani 0% Plain for me!
Then the diced pimentos.
Things the internetz taught me: a pimento is actually a type of red pepper known as a cherry pepper. It has a flavor similar to that of a red bell pepper but is more pungent and tangy.
You can find them in the pickle aisle at any grocery store, already diced and all!
Finish things off with a fresh squeeze of lemon juice plus some spicy red pepper flakes.
And stir to incorporate.
That’s it folks! The pimento cheese is ready to be
I served mine with some Wasa crackers, but any crackers will do the trick!
Or just straight off the spoon. There’s no judging here…
I’m also thinkin’ that I’ll be spreading it on some sliced bread for lunches later in the week, talk about a sammichhhh!
I may even get all crazy-like and construct a lil’ grilled cheese action outta the stuff!!
Pimento cheese. A once unfamiliar food territory that just might become a more regular part of my culinary repertoire – yummm!!
Do tell, have you ever had pimento cheese before?
Lightened-up Pimento Cheese Shred cheese using a grater (or use preshredded if you’d like). Combine all ingredients in a bowl and stir to incorporate. Make sure to drain the pimentos before adding, as any extra liquid will make the pimento cheese too watery. Serve!
Makes 6-8 servings.
Lightened-up Pimento Cheese
Shred cheese using a grater (or use preshredded if you’d like). Combine all ingredients in a bowl and stir to incorporate.
Make sure to drain the pimentos before adding, as any extra liquid will make the pimento cheese too watery.