Jalapeno pimento cheese

After living in North Carolina for a few years, I’ve grown quite fond of pimento cheese! Though it is quite nutritionally dense, there are many ways to lighten it up including eating less of it, using low-fat mayo and adding veggies. I’m a huge fan of “ciolo” jalapeno pimento cheese, which is made exclusively for Whole Foods; though I suspect it is only available in certain areas of the country, such as Austin–where I’m visiting now. For lunch today, I had pimento cheese on toasted crusty white bread, cucumbers and sliced mango. Yum! This lunch inspired me to adapt a recipe to try when back in NC.

Jalapeno pimento cheese (Makes lots)

1 lb Cheddar Cheese, grated (Try a mix of extra sharp yellow and white cheddar, also Cabot low-fat cheddar might work OK too)
3 Tb Mayonaisse, low-fat (Add more or less depending on your taste)
2 Roasted red peppers, diced
2 Jalapenos, seeded and diced (Add more or less depending on your taste)
2 Green onions, chopped
1/4 cup Red onion, diced
1 7 oz. jar of pimentos, drained and rinsed
2 cloves Garlic
Salt and Pepper, to taste

Mix all ingredients together. Add salt and pepper to taste. Serve on crusty bread or with crackers. Also, you can serve it like a grilled cheese sandwich. This is my favorite at Parker and Otis in Durham, NC! Keeps safely in the refrigerator for a few days.

  1. I bet this would be great with Cabot Jalapeno cheddar, too! Or Chipotle cheddar… or a completely different version with Hot Buffalo Wing cheddar! So many possibilities. Can you tell I love pimento cheese + Cabot?! 🙂

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