This low carb recipe for Southwest Pimento Cheese is the perfect appetizer to bring to any party. Or try mixing up a batch of this spicy keto-friendly spread to keep all for yourself. It is that good!
Let’s talk pimento cheese for a moment, shall we?
I grew up in Maryland, where pimento cheese wasn’t a thing.
I lived over 18 years of my life without tasting this deliciousness!
When I went to college in Virginia, my roommate introduced me to my new favorite food.
You see, I love cheese (which makes it cruelly ironic that I married a man who doesn’t like cheese…).
And when I was little, I was the weird kid who not only loved olives, I’d pull the pimentos out to eat them first!
So a spread that combines cheese AND pimentos?
Just go ahead and get in my belly.
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I really love Flackers or these low carb crackers with this southwest pimento cheese spread! They hold up really well. My kids and guests tend to scarf up these crackers.
Why I Created Southwest Pimento Cheese
I’m pretty picky about my pimento cheese.
I don’t like the kind that’s really mayonnaisey.
I began experimenting with a mayonnaise-free version of this naturally low-carb spread long before adopting the Trim Healthy Mama lifestyle.
I discovered I could combine cream cheese, butter, and plain Greek yogurt and get the consistency and the richness I loved: no mayo required.
About 15 years ago I decided to add some jalapenos and green chiles to my recipe for a Cinco de Mayo party.
Southwest Pimento Cheese.
This new version of my pimento cheese became my most requested recipe.
I came up with it before Palmetto cheese was available in most grocery stores.
So Bunco nights or cookouts or parties? I brought this Southwest Pimento Cheese.
I can practically make it in my sleep!
Can I let you in on a little secret?
I always keep some of each batch at home for myself. LOL, I love it so much!
Not only is it a great spread or dip for veggies, but it also makes THE BEST grilled cheese sandwiches.
Good grief. I’m drooling a little just looking at this picture!
I figured I’d share this recipe with you so you can enjoy making some low carb Mexican Pimento Cheese for yourself.
How to Make Southwest Pimento CheeseJump to Recipe
- Cream cheese (you can substitute Neufchatel if you prefer)
- Unsalted butter
- Plain, nonfat Greek yogurt
- Ground cayenne pepper
- Garlic powder
- Mineral salt (you can always use regular salt if that’s what you have)
- Red onion, finely grated
- Jalapeno peppers
- Chopped green chiles
- Chopped pimentos (roasted red peppers)
- Sharp cheddar cheese
- Medium cheddar cheese
Tips for Making Mexican Pimento Cheese
This recipe is so easy to make!
Soften the cream cheese and butter so they blend together easily. Mix them together with the Greek yogurt in a medium mixing bowl.
I let them get REALLY soft so I can mix it with a spoon.
The butter is one of the most important ingredients. Not only does it add some flavor, but it also helps the pimento spread have the consistency I like.
Next, add the garlic powder, cayenne, and salt.
If your family doesn’t like things as spicy as mine, you may want to start with a little bit less cayenne. This is true for any seasonings!
Remember: you can always add more, but it’s hard to take it away once you’ve mixed it in!
Make sure you drain the excess juice off the chiles and pimentos. I like to pat them dry with paper towels.
You don’t want your spread to end up runny!
Be super careful when you cut up the jalapenos. The membranes and seeds are where the heat is. There are oils that can burn your skin.
If your family likes spicy food, you can add some of the jalapeno’s seeds and membranes, but be careful!
Funny story: the first time I ever made guacamole I didn’t realize how much heat is in jalapeno seeds and membranes!
I chopped up the whole jalapeno and added it all… My husband was very sweet and ate it without complaining.
But I couldn’t eat it at all!
After you’ve mixed in the veggies, it’s time to add the cheeses.
Now, this is important!
You want to use both finely grated AND coarsely grated cheese.
This finely grated sharp cheese gets mixed in first. It breaks down as you mix it in to get the cheddary goodness all through the spread.
But next, you gently mix in coarsely grated cheddar cheese. This cheese holds its shape and gives your keto southwest pimento cheese a chunky texture.
Just pop the spread in the refrigerator for a few hours to let it firm up a bit and let the flavors meld together.
My favorite way to eat this low carb Mexican pimento cheese is with raw veggies! Especially bell peppers and celery.
Okay, who am I kidding?
I eat this stuff with a spoon!
Southwest Pimento Cheese | THM-S
- 8 ounce cream cheese, softened can substitute Neufchatel cheese
- 2 Tablespoons unsalted butter, softened if you use salted butter, reduce salt to 1/4 teaspoon
- 1/2 cup plain nonfat Greek yogurt
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mineral salt can substitute iodized salt
- 3 Tablespoons red onion, finely grated
- 2 medium jalapeno peppers, seeded and finely chopped
- 7 ounce chopped green chiles, drained
- 4 Tablespoons pimento (roasted red pepper), chopped
- 8 ounce sharp cheddar cheese, finely shredded
- 8 ounces medium cheddar cheese, coarsely shredded
- Beat together the cream cheese, butter, and nonfat Greek yogurt. Blend in cayenne, garlic powder, and mineral salt. Stir in onion, jalapenos, green chiles and pimento until well-combined. Mix in finely shredded cheese, then gently mix in the coarsely shredded cheese.
- Refrigerate at least 2 hours to allow the flavors to meld.
Go ahead and make it for your next get together!
Be sure to let me know how everyone loved it with a review and a star rating! This helps other people to find and enjoy it too.
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