Baked Jalapeño Pimento Cheese
Adjust the heat to your taste by adding more roasted jalapeño peppers in this lightened up homemade pimento cheese.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 2-3 Jalapeño peppers (or more, depending on how much heat you like)
- 8 oz. Greek yogurt cream cheese
- 8 oz. Monterrey Jack cheese, shredded
- 4 oz. Smoky bacon cheddar cheese, shredded
- 1/4 cup Olive-oil mayonnaise
- 4 oz. diced pimento peppers, drained
- 1/2 teaspoon garlic powder
Preheat oven to broil. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Arrange 2-3 jalapeño peppers on the pan and broil for 10-12 minutes, turning until charred on all sides. (If you want more heat, add more jalapeño peppers.)
Remove from oven and place peppers in a bowl and cover with plastic wrap. Let rest for 10 minutes, then remove skins. Discard the seeds and membranes and dice the peppers. Set aside. Reduce oven temperature to 375 degrees.
Add the Greek yogurt cream cheese to a large bowl and beat until creamy with an electric mixer. Add the other cheeses, mayo, and garlic powder. Mix until combined. Stir in the pimentos and jalapeño peppers.
Spoon mixture into a one-quart baking dish and bake until heated through and bubbly, about 25-30 minutes. Serve immediately with crackers or tortilla chips.
Calories: 157.9kcal | Carbohydrates: 3.3g | Fat: 11.4g | Saturated Fat: 3.3g | Monounsaturated Fat: 0.7g | Cholesterol: 36.7mg | Sodium: 262.8mg | Sugar: 2.6g