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The Best Keto Southwest Pimento Cheese | THM-S

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!

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So a spread that combines cheese AND pimentos?

Hello!

Just go ahead and get in my belly.

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Why I Created Southwest Pimento Cheese

I’m pretty picky about my pimento cheese.

I don’t like the kind that’s really mayonnaisey.

At all.

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.

And Bam!

Southwest Pimento Cheese.

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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.

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.

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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 Cheese

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  • 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.

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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.

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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!

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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!

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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. 

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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.

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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.

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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!

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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Southwest Pimento Cheese | THM-S

Yield: 12 servings
Prep Time: 20 minutes
Total Time: 20 minutes

This spicy pimento cheese has a Southwest flair. Bring it to your next party or tailgate and wow your friends! Or use it to make grilled cheese for the best grilled cheese sandwich you've ever had!

Ingredients

  • 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

Instructions

  1. 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.
  2. Refrigerate at least 2 hours to allow the flavors to meld.

Notes

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.

Nutrition Information
Yield 12
Amount Per Serving Calories 257Total Fat 21gUnsaturated Fat 0gCarbohydrates 4gProtein 11g

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Paula

Thursday 15th of October 2020

Looking forward to trying your SW pimento cheese recipe. I know it won’t last long at my house!

Anne

Friday 16th of October 2020

I can't wait to hear what you think of it! It doesn't last long at my house either. LOL

Jane

Sunday 20th of January 2019

This is so yummy!! I made this for some friends last night and it was a huge hit! Everyone wanted the recipe. Thanks for sharing!!

Anne

Sunday 20th of January 2019

Hey Jane! I'm so glad to hear that you and your guests enjoyed it! Thank you for letting me know! :)

Erin

Tuesday 15th of January 2019

I can’t imagine HOW After all these years I don’t think I’ve ever had this! When Mr Man and I eat dairy again (come on February) i will whip this up. Seems like a great thing to bring to a super bowl party- so perfect timing! ❤️

Anne

Sunday 20th of January 2019

LOL, Erin! I think you've had it, but with some different tweaks. ;) This final recipe is my favorite version, though! Can't wait to hear what you guys think of it!

AnnMarie

Wednesday 16th of January 2019

It's so good! And I can't believe you've never had it either! Perfect for your super bowl party :)

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