We’re on a big push to cut out some sugar around here – not all sugar, mind you. I like ice cream way too much. But we’re cutting back that’s for sure. So, I’ve been trying to find some easy low carb snacks to have on hand, and ready to go when cravings hit.
Yesterday, when discussing low carb choices with another friend, who’s trying to cut down on sugar too, we jotted down a few recipes that would be easy. This old recipe post, titled This-Was-Supposed-To-Be-Something-Else Cheese Spread popped in my head.
The name came from attempting to create my own rendition of a pimento cheese inspired by a local restaurant here in Greenville, SC. I kinda bombed on the recipe, almost tripling the cream cheese. There were not enough ingredients on hand to triple everything, so it evolved into something else, something else really good, a basic cheese spread, with a little sass.
The recipe is easy to follow and of course, if you like it more spicy, add a little more cayenne, or chop up a hot pepper of choice and toss in. And if you’re like me, trying to cut down on the carb intake, enjoy it on celery instead of crackers. Celery and pimento cheese are the perfect partner I say.
Enjoy! Hey, if you have any low carb recipes to share, please leave a link or the recipe in the comments below. I’ve got my list right here, ready and waiting.
Ingredients
- 1 – 8 oz. package cream cheese, room temperature
- 2 cups grated sharp cheddar
- 1 cup grated Monterey Jack cheese
- 1/2 cup mayonnaise
- 3 tablespoons pimentos, mashed and rough chopped
- 1 tablespoon grated red onion (white or yellow would work too)
- 1/8 teaspoon dill
- 1/8 teaspoon celery salt
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Beat cream cheese until smooth. Add all other ingredients and blend well.
- Refrigerate until served.
Great dip for parties or really any day!
MMM….is it too early to eat some of this right now??
Also, I have no low carb recipes. I am a carb queen.
I can’t help it, they’re just so darn good!!
Everyone in my big southern family makes pimento cheese and we all do it different. I had equal parts Pepper Jack and Sharp Cheddar, pimentos, and just enough mayo to keep it together. My uncle adds all sorts of things, my aunt uses Parmesan cheese. In the summer when we get together at the beach we put them all out and see which one is gone first!!
That looks sooooo good! I have to show dad, he is a pimento cheese nut.
Of late, my appreciation of pimento cheese has flourished. Mostly through the form of a PCBLT from a local sandwich shop… bacon-laced pimento cheese is where its at!
OH Darlin you are speakin my LUV language with this one!
I’ve never had this,but it sounds and looks fantastic! Hello to a new dip I will be making for Easter. Thanks for sharing!
I need this immediately. Looks so yummy!
LOL, this looks delicious and I love the evolution of it’s creation. I admire you guys for cutting out sugar.
I’ve never been a huge cheese spread person, but I married into a family of cheese spread lovers. They would love this recipe!
Wow, Amy, that dip looks delish! I bet it tastes just out of this world. Great job on it, and thanks for sharing your super simple recipe. I’ll have to try it sometime soon!
i would totally just eat this with a spoon.
Yum! This looks like a great way to cut back on sugar… One “low carb” idea that I’ve been loving lately is using endive as scoops for dip instead of chips/crackers. It would probably be delicious with this dip, in fact!
Looks wonderful, Amy. It’s funny how we southerns occasionally feel inspired to mess with (really) good old pimento cheese and then feel bashful about it. I have my own “evolved” recipe for pimento cheese, in which I subbed cottage cheese for some of the mayo and added in some cayenne. I think I like your version much better, though!
I hear you, I’ve been trying to reduce the sugar in my diet as well. As for low carb. options hummus and edamame dips are always good choices with veggies if you are looking for a snack.
Love the cheese instead of the sugar. I’d take Pimento Cheese to cookies any day of teh week!
I love the title of this recipe! And, yay you, cutting back on sugar. You are a better woman than I am.
My goodness does this sound fabulous! Bookmarking this!
please keep the low-carb recipes coming!!
This looks fantastic! My 4 boys love cheese spreads & I’m thinking this would make a great dip for veggies!
Thanks!
Oh and check out my site. I did the whole low carb thing before & gained it all back. Since January I’ve been doing food combining instead & have lost 18 pounds so far , still eating carbs. It’s fantastic! (coming from a carb lover!) it’s all about combining foods properly.
http://www.thenewlunchlady.com
YUM! I love it when a good recipe gets better! I love good pimento cheese… and this one sounds like a winner!
Once while vacationing in NC, we ordered a hot cheese dip and tortilla chips appetizer at a restaurant. It turned out to be pimento cheese dip. I have never thought of warm pimento cheese spread or the combination before but it is quite tasty. Since then I’ve made it at home several times.
Oh man! I can see myself growing very very addicted to this. And spreading on just about everything.
We’re cutting back on sugar too – but not ice cream. Everything in moderation, right?
Serve on celery – so smart.
I have never made pimento cheese spread. But I crave it constantly! This is making my mouth water Amy…
Love this recipe! I also *try* to watch my carbs. If you like olives, tapenade is a good low-carb option. You can check out my favorite tapenade recipe if you’d like …
http://thekitchenismyplayground.blogspot.com/2011/03/tapenade-and-my-winner-of-olive-oil.html
I could eat this dip all day – perfect snacking food!
I would come over for a snack of this dip any day.
one of my favorite “low-carb” snacks is actually the simplest. just take some shredded mozzarella cheese, melt it in a skillet until it forms a cheese pancake and top it with whatever you want. i love it with pepperoni and mushrooms–its like pizza without the sauce and the crust!
This is good with a little shake or two of red pepper added to the mix. And, served with a pepper jelly on crackers……:)