Lightened-Up Pimiento Cheese
- 4 ounces extra-sharp Cheddar cheese, freshly grated (about 1 cup)
- 4 ounces light Cheddar cheese, freshly grated (about 1 cup)
- 1/4 sweet onion, grated
- 1 tablespoon light mayonnaise
- 1 tablespoon plain 2 percent Greek yogurt
- 2 tablespoons chopped pimientos, drained
- Hot sauce
- Coarse kosher salt and freshly ground black pepper
- Japanese or English cucumbers, for accompaniment
- To make the pimiento cheese, combine the cheeses, onion, mayonnaise, and yogurt in a bowl.
- Stir until well combined.
- Add the pimientos and hot sauce to taste.
- Season with salt and pepper and set aside.
- Cut the cucumbers into 1-inch-thick rounds, discarding the ends, but leaving the skin on.
- Using a small spoon or melon baller, scoop the seeds and some of the flesh out of each round (be careful not to go all the way through) to form a small cup.
- To serve, fill each cup with about 1 teaspoon of the pimiento cheese.
- Serve immediately.
cheddar cheese, cheddar cheese, sweet onion, light mayonnaise, percent, pimientos, sauce, kosher salt, japanese
Taken from www.foodnetwork.com/recipes/lightened-up-pimiento-cheese.html (may not work)