I am doing a Friday edition of Man Food Mondays. Michelle is neck deep in her final weeks of class and I’m helping out with a quick post. Greek Yogurt Pimento Cheese, yeah that’s what we’re doing….
I have a long love affair with pimento cheese that dates back to my childhood. It’s one of those things that mom would buy for us on occasion, so that made it special. It was Michelle that told me about her mother making it at home because she did not want to use all that mayo in it. I had never thought to make my own until then. Now, it’s something I do a few times a year…when the craving gets too hard to bear :).
I have made this particular recipe a few times now, it’s a variation of my original Jalapeno Pimento Cheese recipe from 2013. The main reason I used Greek yogurt is….I was out of cream cheese…simple as that. When I started I though I had some stashed away, but I think the bagels got to it before I did. So I needed to have something to smooth it out. Pimento cheese gets pretty dried without cream cheese, so since we had a big tub of Greek yogurt in the refrigerator, I took a gamble. It worked, and, in some ways, tastes better to me… so there you go.
Before we get started I want to let you know that this is a pretty quick thing to make, and it gets better with age, so let it sit in the refrigerator for a hour or so before you eat it. I shredded my own cheese, with a Saladmaster food “chopper.” I grew up using the machine. My father was a salesman for the company in the late 1950’s and early 1960’s. I think we had around 4 of these things, they are the original food processor and awesome to use. Also, you do not have to shred your cheese, you can buy it in the packages from the store if you want. If you want a little heat in the mix add in some of the seeds from the jalapeno pepper, just be careful and don’t put too many in.
OK, that’s out of the way…so go gather up your ingredients and lets get started.
- 1 cup sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 6 ounces Greek yogurt
- ¼ cup mayonnaise
- 2 to 3 garlic cloves minced
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup pickle juice
- 4 oz. pimentos, chopped
- 1 medium jalapeno, seeded and chopped
- Using a mixer, combine the first 8 ingredients in a large bowl.
- Add in the pickle juice in a slow stream until the mixture looks smooth and well combined.
- Add in the pimento's and jalapeno peppers, mix well
- Transfer into a airtight container and place in the refrigerator.
Pimento cheese on little toasted pieces of bread….or maybe on top of a hot grilled hamburger….big glass of iced “sweet” tea. Kinda makes you want to get the mixer out doesn’t it? Go for it, and let me know what you think.
Take care and wish Michelle luck on her project.