Adorable Pimento Cheese Cucumber Bites that are high in protein and flavor
Disclosure: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
Truth be told, I have an obsession with Pimento Cheese and it's with good reason -- Pimento Cheese is flippin' fantastic.
White Cheddar Jalapeño Pimento Cheese started it all. That recipe is one of my top recipes on the blog - one that I get at least one weekly email, text, or phone call about. It's a total crowd pleaser, and it's easy to make ahead of time and keep in the fridge all week.
Pimento Cheese makes incredible grilled cheeses, and you can add different spices to change the flavor a little {Hello, smoky pimento cheese with smoked paprika!}.
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It's a southern staple, but it's usually far from healthy. I like pimento cheese too much to not be able to enjoy it on the reg, so I made my own version healthier.
To replace the mayo, you use cottage cheese as the binder. Trust me on this; you blend it so there are no tell-tale cottage cheese chunks. It's looks like mayo and has very little taste.
Unlike yogurt, there's no tanginess that distinguishes it as an unworthy trade for mayo. As much as I love yogurt, it just doesn't replace mayo in recipes like pimento cheese and chicken salad.
The tang of the yogurt is just too noticeable. So really, you must trust me that cottage cheese works. And it works oh so very well. So so very well. To make this appetizer even more adorable and Super Bowl party worthy, I filled cucumber cups with pimento cheese.
It's simple to do - slice the cucumber into 1/4 inch slices. Scoop out some of the seeds {leaving a little in the bottom so you don't have a gaping hole}, and put a few teaspoons of pimento cheese in the cucumber "cup."
Yes, this takes just a little bit longer than putting pimento cheese in a bowl and serving with cucumber slices, but it's certainly more adorable. I timed myself and even with weighing everything and stopping between every addition & stir to write things down, it took me 22 minutes.
Something to note: Pimento Cheese is better after it has a chance to sit for at least 60 minutes. Personally, I recommend making it the day before {or at least a few hours} and then slicing and filling your cucumber cups when ready to serve.
If you have leftover pimento cheese {you won't}, you can keep it in your fridge and serve with any veggies, crackers, or use in sandwiches, to top eggs, or eat with a spoon 😉
There are very few weeks that I don't have a batch of pimento cheese in my fridge. It's high in protein and incredibly delicious.
The perfect snack that will hold its own on your Super Bowl table.
Look out chips and dip - a better app is in town, and it's guaranteed to become a fan favorite no matter what team you're hoping will win!
Pimento Cheese Cucumber Bites
Ingredients
- 16 oz cheddar cheese I love Seriously Sharp
- 3/4 cup cottage cheese
- 3 tablespoon grated onion
- 1/4 teaspoon cayenne pepper
- 4 ounce jar diced pimentos drained
- 4 cucumbers
Instructions
- Grate the cheese into a bowl. Set aside.
- Add cottage cheese to a food processor and blend until smooth. Add in grated onion and pulse until incorporated. Transfer mixture to grated cheese and stir.
- Stir in cayenne pepper and pimentos. Stir until completely combined. Cover and refrigerate for at least 30 minutes to an hour.
- When ready to make, slice cucumbers into 1/4 inch slices and scoop some of the seeds out of each slice. Fill each "cup" with about 1 tablespoon of pimento cheese. Enjoy!
Notes
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Meme
Check out the other Cabot cheese recipe ideas:
Sonali- The Foodie Physician says
These really look like the perfect little party bite! Good luck with the contest 🙂
Meme says
Thanks Sonali!! They are a great snack or appetizer! Good luck to you too 🙂