Lightened-Up Pimiento Cheese Recipe

Since it’s Labor Day weekend (and the start of college football), I thought I would share a lightened-up version of pimiento cheese perfect for a game day appetizer, Labor Day picnic, or weekend snack with crackers. Most of our friends will be at the Alabama game, Auburn game, the lake or the beach (that is how it goes around here in the south). I will be at the Auburn game because my daughter’s cheerleading team gets to cheer during the Auburn halftime show. How cool is that? Anyway, this Lightened-Up Pimiento Cheese uses Greek yogurt and mayonnaise. It tastes great, and no one will know the difference. I also like to add smoked paprika or chipotle seasoning for an added kick. Have a great, safe weekend!

Lightened-Up Pimiento Cheese Recipe

Prep Times:

20 minutes with chill time 3 hours


14 appetizer servings


3/4 cup reduced-fat mayonnaise
3/4 cup nonfat Greek yogurt
1 (4-ounce) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 (8-ounce) block extra-sharp Cheddar cheese, finely shredded
1 (8-ounce) block sharp Cheddar cheese, shredded
Smoked paprika or chipotle seasoning (optional)


1. Stir together first 6 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week. Top with smoked paprika or chipotle seasoning, if desired. Serve with crackers.

16 thoughts on “Lightened-Up Pimiento Cheese Recipe”

  1. What a great recipe! My husband loves pimento cheese and I always hesitate to make it because it’s so rich and high in calories. I love your lightened up version, will have to try it out soon!

    Have an awesome time at the Auburn game! Wish we were going to the season opener so that I could catch up with you 🙂

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