Pimento Cheese, A Southern Classic – Cooking With Anna

Fall in the South brings with it school festivals, bonfires, hayrides and, of course, football. Football to most Southerners, especially this Alabama girl, is not just a fun afternoon activity, it is a lifelong love affair. From a young age, you’re taught to yell “Roll Tide” or “War Eagle” or maybe even “Go Vols.” No matter what team you cheer for, one thing we all can agree on is that every football tailgating party needs good food. Chips and dip, pizza, hamburgers, chicken wings—these are all your usual suspects on the buffet. Why not change things up this year and make a Southern classic, Pimento Cheese. Pimento Cheese can be used as a spread for sandwiches, a topper for burgers, or as a dip. Now this recipe is not your typical Pimento Cheese; this one is packed with protein and offers a healthy alternative to the neon-orange tub of mystery cheese found in the super market. All the heavy mayo is swapped out with lite mayo and non-fat Greek yogurt. For an extra boost of protein, I’ve added a scoop of unflavored protein powder. Make this delicious Pimento Cheese the day before the big game and it will be creamy and delicious by kick-off. I hope you enjoy this healthy take on this Southern classic and Roll Tide!

Directions:
2 8oz. blocks of sharp cheddar cheese, grated
3 Tbsps. light mayonnaise
3 Tbsps. non-fat Greek yogurt
1 6oz. jar of diced pimentos, undrained
½ cup of unflavored protein powder
1 small onion, grated
Salt and pepper to taste
Blend the mayonnaise, yogurt, grated onion, salt and pepper, and protein powder in a medium bowl. Fold in the grated cheese. Cover and chill overnight for best results.
By: Anna Hamilton