Pimento Cheese is as southern as biscuits and gravy and has always been one of my favorites. Making it lower in fat feels a bit blasphemous! Fat is flavor! My goal then, was to try to balance fat and flavor to make a higher protein version that honors the legacy of this deliciousness. To reduce the fat, I used 2% milkfat Good Culture cottage cheese to replace most of the mayonnaise. Not only does it add a wonderful, creamy texture, but it also adds nice protein and minimal fat. I also used reduced fat mild and sharp cheddar cheese, which made me nervous about sacrificing flavor. Fortunately, I found this lower fat version to be delicious! Enjoy it with Egg Life Wraps made into chips or my High Protein Chicken Cracker recipe. You could also use it to top a burger or alongside any grilled meat like chicken or pork. To minimize carbs, I prefer to buy block cheese and shred it with the food processor.
Higher Protein Pimento Cheese
Ingredients
- 8 ounces reduced fat mild cheddar cheese shredded
- 8 ounces reduced fat sharp cheddar cheese shredded
- 8 ounces 2% milkfat Good Culture cottage cheese blended
- 2 ounces ¼ cup mayonnaise
- 3 ounces diced pimentos
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
Instructions
- Start by blending the cottage cheese with a blender, food processor, or immersion blender until smooth.
- In a large bowl, add the shredded cheeses, cottage cheese, and mayonnaise and mix with a spatula until thoroughly combined.
- Measure in the pimentos, Worcestershire sauce, onion powder, garlic powder, and cayenne, if using. Stir until mixed well.
- Refrigerate for at least two hours before serving. Can garnish with chives or additional fresh herbs like thyme, parsley, or a small sprig of rosemary before serving.
- Can be stored in the refrigerator for up to four days. Is unlikely to freeze well because of the mayonnaise.
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