A healthier, no-mayo twist on the traditional pimento cheese spread. Greek yogurt and feta cheese are the stars of this show!
In celebration of my sweet blogging friend, Nicole (Prevention, RD), and her upcoming addition to her family, a few other bloggers and I are gathering for a virtual baby shower. Yay! Happy baby shower day, Nicole!
My contribution to Nicole’s shower is this Greek Pimento Cheese, which is almost your traditional pimento cheese with a couple of changes. One of our favorite local restaurants serves the best pimento cheese appetizer and it includes feta cheese. I was trying to recreate their spread with a twist that I know Nicole would do — substitute the mayo for Greek yogurt. 🙂
I absolutely love my recipe for a traditional Pimento cheese (recipe coming soon), but I have to say it will be hard to decide now on whether I’ll make that version or this one. I guess it’s good to vary it up!
To make a pretty display for any gathering, place the prepared dip into a small bowl, pressing it tight, then invert it onto a pretty plate. Surround the pretty mound with pita chips and you have yourself a nice and pretty appetizer.
- 1/4 cup Greek yogurt
- 1 Tablespoon tahini
- Freshly squeezed juice from half a lemon
- 1 large garlic clove , pressed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz . block sharp cheddar cheese , shredded
- 3 oz . block Feta cheese , crumbled
- 4 oz . jar diced pimentos , drained
In a medium bowl, combine the yogurt, tahini, lemon juice, garlic, salt and pepper until blended. Stir in the cheeses and the pimentos. Cover and refrigerate for one hour before serving. Serve with pita chips, crackers, toasted bread or veggies. Keeps for up to 5 days in the fridge.
This recipe can be doubled.