Jalapeño-Pimiento Cheese

Photo: Erin Adams; Styling: Buffy Hargett

Pickled jalapenos lend a bit of heat to this lighten up Jalapeño-Pimiento Cheese.

This recipe goes with Stuffed Vegetables

Yield: Makes about 3 cups
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 1.8g
  • Saturated fat: 1.1g
  • Protein: 2.3g
  • Carbohydrate: 0.6g
  • Cholesterol: 5.9mg
  • Sodium: 61mg
  • Calcium: 55mg


  • 1 1/4 cups low-fat or fat-free Greek yogurt
  • 1 (4-oz.) jar diced pimiento, drained
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon chopped jarred pickled jalapeño peppers, undrained
  • 1 (8-oz.) block 2% reduced-fat extra-sharp Cheddar cheese, shredded
  • 1/2 (8-oz.) block Monterey Jack cheese, shredded


  1. Stir together yogurt, pimiento, cilantro, pickled jalapeño peppers, and 1 Tbsp. liquid from pickled jalapeño peppers. Stir in cheeses.
  2. Note: Nutritional analysis is per Tbsp.
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