Categories: Cheese Dishes

Ingredients

• Classic:
• 3/4 cup light mayonnaise
• 1 (4 oz.) diced pimiento, drained
• 1 tsp. finely grated onion
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1/4 tsp. ground red pepper
• 1 (8 oz.) block 2% reduced fat extra sharp Cheddar cheese, finely shredded
• Jalapeno:
• 1 1/4 cups low-fat or fat-free Greek yogurt
• 1 (4oz.) jar diced pimiento, drained
• 2 Tbsp. finely chopped fresh cilantro
• 1 Tbsp. chopped jarred pickled jalapeno peppers
• 1 Tbsp. liquid from pickled peppers
• 1 (8 oz.) block 2% reduced-fat extra-sharp Cheddar cheese, shredded
• 1/2 (8 oz.) block Monterey Jack cheese, shredded
• Three-Cheese:
• 1 (8oz.) block fat-free cream cheese, softened
• 1/2 cup 1% low-fat cottage cheese
• 1 (4 oz.) jar diced pimiento, drained
• 2 tsp. coarse-grained mustard
• 2 tsp. finely grated onion
• 1 tsp. lemon juice
• dash hot sauce
• 1 (8 oz.) block 2% reduced-far sharp white cheddar cheese, shredded
• salt and freshly ground black pepper

Directions

1. Classic:

2. Stir together mayonnaise, pimiento, onion, lemon juice, Worcestershire sauce, and red pepper. Stir in shredded Cheddar cheeses.

3. about 3 cups

4. Jalapeno:

5. Stir together yogurt, pimiento, cilantro, peppers, and liquid from peppers. Stir in Cheddar and Monterey Jack cheeses.

6. about 3 cups

7. Three-Cheese:

8. Process softened cream cheese, and cottage cheese in a food processor until smooth. Stir in pimiento, mustard, grated onion, lemon juice and a dash of hot sauce. Stir in cheddar cheese. Season with salt and pepper to taste.

9. about 2 1/2 cups

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