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If Cheese and Cheese Had a Baby

You may remember my Pimento Cheese recipe from Super Bowl?  Well, it was good…but now it’s better.  I subbed out the greek yogurt for greek yogurt cream cheese and the result is EXACTLY right.  It’s rich, creamy, spicy, tart, cool…let’s just say I’m really into this new version.  😉  While sampling the new cheese recipe, I also had some of the baked cheese “cheezits” laying around.  If your house is like mine, there’s not an abundance of crunchy/chip-like things, so it was natural to try to use the new cheezits as dip for the new pimento cheese.  It was a terrible idea.  Lol.  These are SO good.  I’ll warn you, however, they’re filling.  I’d stick with eating just a couple in a sitting.  They’re kind of like the savory equivalent of the coconut oil & chocolate fat bombs you’ve seen on Pinterest.


Anyways, MAKE THIS…go make the Baked CheezIts…then have yourself a little party.

Jalapeño Pimento Cheese
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Yield: 3 cups

Serving Size: 1 tbsp

Calories per serving: 35

Fat per serving: 2

Carbs per serving: 1

Protein per serving: 2

Jalapeño Pimento Cheese


  • 8oz 2% Milk Sharp Cheddar Cheese, shredded (I shredded my own)
  • 4oz Monterey Jack Cheese, shredded (same as above)
  • 8 oz greek yogurt cream cheese
  • 1 4oz jar Pimentos, drained
  • 1 tbsp. diced Pickled Jalapeños
  • 1 tbsp. juice from Pickled Jalapeños
  • 1 bunch of Cilantro, chopped
  • lime juice
  • Smoked Paprika (if you can find it, if not, regular paprika works too)
  • Chili Powder
  • Salt & Pepper


  1. Stir everything together!
  2. Add a generous squeeze of lime juice.
  3. Use paprika, chili powder, salt, and pepper to taste. I used probably 1/2 tsp of paprika and 1/8 tsp of chili powder.


Serve with fresh veggies, baked cheese slices, or pork rinds. It's also awesome rolled up in ham slices. If you make it as-is, feel free to use my math on MFP: MyMacroTools Pimento Cheese.
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