Southern · Authentic-ish Southern
Pimento Cheese
226 kcal a serving, against 361 for the traditional version. That is 135 kcal off, or 37%, with 10.1g of protein. Serves 6. 15 minutes.
What the traditional version is
The proper thing is simple: 300g strong cheddar, grated, folded together with 150g mayonnaise and 80g drained jarred pimentos (the red peppers that are neither very hot nor entirely bland). A bit of black pepper, a dash of salt if your cheddar isn't salty enough, and some people insist on a pinch of garlic powder or a splash of Worcestershire. Mix it all until it's creamy, then chill. Spread thickly on thin white bread, celery sticks, or whatever you've got.
What changed, and what each change costs
Half the mayonnaise swapped for cottage cheese, blended until smooth(ish)
Mayonnaise is the calorie beast here, and swapping half for cottage cheese knocks the fat and overall load down sharply. Cottage cheese is much higher in protein, so you aren't left with a sad spread. Blend the cottage cheese to break up curds, but don't believe anyone who says it goes truly smooth.
What it costs you. Texture takes the hit. It isn't creamy-silky, it's a little grainy, almost like it wants to be ricotta and can't manage it. The cheese and pimento flavour still shine, but the original wins on mouthfeel.
Cheddar cut by a third, replaced with extra black pepper and a little more pimento
Pulling the cheddar back to 200g means less fat and salt, but to keep it tasting of something I've gone in heavier on the pimento and pepper. It keeps the colour and tang, so you can still fool yourself for one bite.
What it costs you. Flavour is a smidge less full-on. If you're one of those who likes a faceful of strong cheddar, add 10g more and look away while you do it.
Pinch of smoked paprika added for personality
With less cheese and mayonnaise, the whole thing risks sliding towards bland. A little smoked paprika boosts the aroma and makes it feel less like diet food.
What it costs you. You'll know it's there, though it's more a distraction than a full substitution. Think of it as a Southern wink.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 361 | 226 |
| Protein | 12.6g | 10.1g |
| Fat | 33.9g | 19.7g |
| Saturated fat | 12.5g | 7.9g |
| Carbohydrate | 1.5g | 2.5g |
| Protein per 100 kcal | 3.5g | 4.5g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Southern prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. eggs, milk, mustard.
The method is in the book
Look, you lose the creamy swoop you get from proper mayonnaise, and cottage cheese can't fix that. The spread is still tangy and sharp, with the pimento and cheddar front and centre. If you don't mind a grainier finish, you get a hit of protein and a tub you can attack without much regret. The original is better on texture, but unless you're serving Southerners with high standards, most people will only notice it's different after it's gone.
The quantities and the method for this dish are in Authentic-ish Southern, along with 50 more. It is not out yet. The swap kit is free in the meantime.