This pimiento cheese started out in life as my Bobby’s favorite. Along the way, I decided to change the name because the fan club just kept on growing. Well, in homage to Bobby, I have made this staple of mine better for you by subbing out Greek yogurt for mayonnaise. You’ll find this cheese is as creamy as it ever was without the added fat and calories the mayo brought along with it. And with that small change, it’s once again Bobby’s favorite pimiento cheese!
- 1/2 cup Greek yogurt
- 3 tablespoons chopped pimientos
- 1 teaspoon grated onion (optional)
- 1/2 teaspoon Paula Deen’s House Seasoning (see page 6)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cider vinegar
- 1/4 teaspoon dry mustard
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 ounces low-fat cream cheese (Neufchâtel), at room temperature
- Whole-grain crackers and crisp veggies for serving
In a medium bowl, whisk together the yogurt, pimientos, onion (if using), House Seasoning, Worcestershire sauce, vinegar, and dry mustard. Add the Cheddar, Monterey Jack, and cream cheese and stir well until the mixture is smooth and evenly combined. Serve with whole-grain crackers and lots of crisp veggies.
Makes about 2 cups cheese
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.