Skinny Pimento Cheese Spread
I love a good pimento cheese — the kind you can scoop with crackers, smear on a sandwich, or serve alongside crudités at a casual get-together. This version trims the calories without throwing away the soul: it’s creamy, slightly tangy, and has that classic mild heat from jalapeño and cayenne. I keep the texture flexible so you can pulse it chunky or smooth depending on how you like to eat it.
There’s no fuss here. A short rest in the fridge lets the flavors settle, and a quick stir before serving brings it all back to life. If you’re hosting and want an easy make-ahead dip, this spreads the work across two minutes of prep and an hour of hands-off chilling. Practical, flavorful, and forgiving — everything I want my weeknight recipes to be.
What Goes Into Skinny Pimento Cheese Spread
Ingredients
- 2 cups cheddar cheese, reduced-fat, shredded — provides the classic cheesy flavor and body; shred fresh for best melt and texture.
- 1 green onion, diced — adds a sharp, fresh onion note without overpowering the spread.
- 1 garlic clove, minced — gives background savory depth; mince finely so it blends evenly.
- 8 ounces cream cheese, fat-free — the creamy base that holds the spread together; soften before mixing for a smooth result.
- 1/2 cup Greek yogurt, plain, fat free — lightens the mixture while contributing tang and creaminess.
- 4 ounces diced pimentos, jarred, drained — classic pimento pieces for flavor and color; drain well to avoid excess liquid.
- 1 small jalapeno pepper, seeded and minced — bright heat; seed it entirely for mild spice or leave some seeds for more kick.
- 1/4 teaspoon black pepper — basic seasoning to lift the flavors.
- kosher or sea salt — to taste; salt at the end so you don’t overdo it.
- 1/4 teaspoon cayenne pepper — concentrated heat; start with this amount and adjust after chilling if you want more.
Skinny Pimento Cheese Spread in Steps
- Remove the 8 ounces fat-free cream cheese from the package and let it soften at room temperature about 15–20 minutes; alternatively, cut it into pieces and warm briefly in the microwave (5–10 seconds) until just softened, not melted.
- Drain the 4 ounces jarred diced pimentos and pat lightly if needed. Seed and mince the 1 small jalapeño pepper. Dice the 1 green onion and mince the 1 garlic clove.
- Place the softened cream cheese, 1/2 cup plain fat-free Greek yogurt, and 2 cups reduced-fat shredded cheddar cheese into a food processor. Add the drained diced pimentos, diced green onion, minced garlic, minced jalapeño, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
- Pulse the food processor until the mixture is well combined and reaches your desired texture (a few short pulses for a chunkier spread, longer pulses for smoother). If using an electric mixer instead, put all ingredients in a mixing bowl and beat on medium-low until creamy and combined.
- Taste the spread and add kosher or sea salt to taste, stirring or pulsing just until evenly incorporated.
- Transfer the pimento cheese spread to a glass-covered container, smooth the top, seal, and refrigerate for at least 1 hour to chill and let the flavors meld.
- Stir the chilled spread before serving and adjust seasoning if needed.
What Makes This Recipe Special
This is a practical, flavor-forward tweak on a southern classic. The swaps — fat-free cream cheese and fat-free Greek yogurt paired with reduced-fat cheddar — keep the spread creamy while cutting calories and saturated fat. Instead of sacrificing tang or mouthfeel, the Greek yogurt brings both acidity and body, which compensates for the lower fat content.
The jalapeño and cayenne provide layered heat: jalapeño offers fresh, vegetal warmth while cayenne gives a dry, slightly smoky lift. The pimentos add sweetness and texture, and the green onion brightens everything. Pulse control in the food processor lets you make it chunky for scooping or smooth for spreading, so you get exactly the texture you prefer.
If You’re Out Of…
- Jarred diced pimentos: Use a small jar of roasted red peppers if you have them, but drain and pat them dry before adding.
- Fresh jalapeño: Use a pinch of red pepper flakes or a small dash of hot sauce if you don’t have fresh peppers; add conservatively and taste.
- Greek yogurt: Plain low-fat yogurt can work in a pinch; drain it briefly on paper towel to thicken if it’s very loose.
- Fat-free cream cheese: Allow any other cream cheese you have to soften the same way before mixing.
Must-Have Equipment
- Food processor — makes quick work of pulsing the mixture to your preferred texture; saves time and gives an even blend.
- Mixing bowl and electric mixer — an acceptable alternative if you don’t have a processor; use medium-low speed to avoid overbeating.
- Glass-covered container — for chilling and storing; nonreactive surface keeps flavors clean.
- Sharp knife and cutting board — for finely mincing the jalapeño, garlic, and slicing the green onion.
- Measuring spoons and cups — to ensure the correct proportions, especially for the cheeses and spices.
Pitfalls & How to Prevent Them
Too watery
- If your pimentos or yogurt are especially wet, drain and pat them to avoid thinning the spread. Excess moisture makes the texture loose and can dilute flavor.
Too salty or bland
- Don’t salt until after you taste the mixed spread. The cheese carries sodium, and additional salt is often unnecessary. Add small amounts and taste after chilling.
Grainy or lumpy texture
- Soften cream cheese fully before mixing. If it’s cold and stiff, you’ll get clumps. Cut into pieces or microwave in 5–10 second bursts until just soft.
Overprocessing
- Pulses are your friend. Over-blending can result in a gluey texture. Stop when you hit your preferred consistency and finish by hand if needed.
Substitutions by Diet
- Lower sodium: Choose a low-sodium cheddar (if available) and taste before adding salt.
- Higher-protein: Keep the Greek yogurt and consider adding an extra tablespoon if you want more tang and protein without fat.
- Vegetarian: This recipe is already vegetarian. Use plant-based cheeses and dairy substitutes if you need vegan; expect flavor and texture differences.
- Keto/Low-carb: The spread is relatively low in carbs thanks to its cheese base; omit any starchy accompaniments and serve with low-carb crackers or celery.
Chef’s Rationale
I designed this version to strike a balance between authenticity and approachability. Traditional pimento cheese relies on high-fat dairy for creaminess; swapping in fat-free cream cheese and Greek yogurt keeps that silky mouthfeel but lowers calories and saturated fat. Reduced-fat cheddar keeps the sharpness that defines the spread while avoiding an oily separation you sometimes see with melted cheeses.
Pulsing in a food processor gives control: a few quick bursts leave discernible flecks of cheddar and pimento, while longer pulses create a coherent spread that’s easier to spread on bread. I recommend starting with short pulses and testing texture, because mouthfeel is personal and a key part of the joy here.
Meal Prep & Storage Notes
Make the spread up to 3 days ahead. After you pulse and season, transfer it to a glass container with a tight-fitting lid and refrigerate for at least 1 hour to let the flavors meld. When you’re ready to serve, stir briskly — chilling firms the spread, and a good stir brings back the right texture.
Stored in the refrigerator, this spread will keep well for about 3–5 days. Always use a clean utensil when scooping to avoid contamination. If you notice separation, stir and chill again; separation is usually harmless and will reincorporate with a quick stir.
Reader Questions
- Can I make this ahead for a party? Yes. Make it the day before, chill overnight, and give it a good stir before serving. Flavors improve with time.
- Can I freeze pimento cheese? Freezing changes the texture of dairy; I don’t recommend freezing this spread. Refrigeration for up to 5 days is best.
- How spicy is it? Mild to medium. Seed the jalapeño for mild heat and keep the 1/4 teaspoon cayenne as written. Taste after chilling and adjust if you want more kick.
- What’s the best way to serve it? Serve chilled or slightly cool at room temperature. It’s great on crackers, toasted bread, as a sandwich spread, or with raw vegetables.
Bring It Home
This Skinny Pimento Cheese Spread gives you the comfort and nostalgia of the classic with practical, calorie-conscious swaps. It’s fast to make, forgiving in technique, and versatile across snacks and small plates. Keep a container in the fridge for quick sandwiches, party platters, or an afternoon snack — it’s one of those recipes that pays back the little effort you put in with big, reliable flavor.
Skinny Pimento Cheese Spread
Ingredients
Ingredients
- 2 cupscheddar cheesereduced-fat shredded
- 1 green oniondiced
- 1 garlic cloveminced
- 8 ouncescream cheesefat-free
- 1/2 cupGreek yogurtplain fat free
- 4 ouncediced pimentosjarred drained
- 1 small jalapeno pepperseeded and minced
- 1/4 teaspoonblack pepper
- kosher or sea saltto taste
- 1/4 teaspooncayenne pepper
Instructions
Instructions
- Remove the 8 ounces fat-free cream cheese from the package and let it soften at room temperature about 15–20 minutes; alternatively, cut it into pieces and warm briefly in the microwave (5–10 seconds) until just softened, not melted.
- Drain the 4 ounces jarred diced pimentos and pat lightly if needed. Seed and mince the 1 small jalapeño pepper. Dice the 1 green onion and mince the 1 garlic clove.
- Place the softened cream cheese, 1/2 cup plain fat-free Greek yogurt, and 2 cups reduced-fat shredded cheddar cheese into a food processor. Add the drained diced pimentos, diced green onion, minced garlic, minced jalapeño, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
- Pulse the food processor until the mixture is well combined and reaches your desired texture (a few short pulses for a chunkier spread, longer pulses for smoother). If using an electric mixer instead, put all ingredients in a mixing bowl and beat on medium-low until creamy and combined.
- Taste the spread and add kosher or sea salt to taste, stirring or pulsing just until evenly incorporated.
- Transfer the pimento cheese spread to a glass-covered container, smooth the top, seal, and refrigerate for at least 1 hour to chill and let the flavors meld.
- Stir the chilled spread before serving and adjust seasoning if needed.
Equipment
- Food Processor
- Mixing Bowl
- Electric Mixer
- glass container
