Kryptonite Pimento Cheese
Creamy, tangy pimento cheese is my Kryptonite, my delicious weakness. There are some dishes that simply aren’t as good when put through a healthy makeover—but this is not one of them. Through a few modifications and one unorthodox additional ingredient, I’ve come up with a pimento cheese recipe that can hold its own against the traditional favorite. Don’t be thrown by the fish sauce—it doesn’t give even a trace of fish flavor; it only adds umami and balances out the sweetness that comes with low-fat mayo. Seriously, hold your nose and use the fish sauce! It’s my secret for making many dishes more delicious.
2 cups shredded 2% sharp cheddar cheese
2 cups shredded 2% mild cheddar cheese
3 teaspoons grated onion
1/2 cup chopped pimento (roasted red pepper), drained
1/4 cup juice from pimentos
1 teaspoon fish sauce
1/2 cup low fat or light mayonnaise (preferably Duke’s)
1/2 cup plain Greek yogurt
4 dashes cayenne pepper, or more, to taste
Combine the shredded cheeses in a mixing bowl and add the onion, pimento, pimento juice, fish sauce, mayo, yogurt, and cayenne. Mix well with a spoon or rubber spatula. Store, covered, in the refrigerator for up to 3 days. Serve with crackers or as a filling for sandwiches.