Pimento cheese is one of those Southern staples without which I cannot live. There are a zillion varieties, but unfortunately most of the tubs of this delicacy you will find down at your local grocer are full of added sugars and starches.
What’s a ketonian to do?
Luckily, pimento cheese is a totally low carb dip idea when made from scratch. When combined with my savory baconnaise, it’s an amazing addition to any party, gathering (hello to the Big Game, y’all!), or as a side on your keto lunch/dinner plate. I’ve even used this as the filling for jalapeño poppers, and it’s fantabulous!
Notes: This recipe, as the title suggests, is my favorite way to make an easy keto pimento cheese, but you can jazz this dip up as much as you like by changing the cheeses and spices, or adding in various crunchy bits. Because I’m nice, I made a few suggestions in the notes below.
- 1/2 brick (4 oz/ 113 g) cream cheese, softened
- 1/2 c (4 fl oz/ 118 ml) baconnaise
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 shakes smoked paprika
- black pepper, to taste
- 3 tbsp diced pimento
- 2 oz (57 g) pepper jack cheese, shredded
- 2 oz (57 g) sharp cheddar cheese, shredded
- In a mixing bowl, cream together the softened cream cheese, baconnaise, salt, pepper, smoked paprika, garlic powder, and onion powder.
- Stir in the pimentos and shredded cheeses by hand.
- Transfer to a lidded container and refrigerate until well chilled, 1-2 hours. You may serve immediately, but it tastes better the longer the flavors are allowed to mingle.
- Serve with Parm Crisps and vegetable pieces, or as desired.
Spicy Jalapeno: stir in 1 oz finely diced jalapeño
Smoky Cheddar: replace sharp cheddar cheese with smoked cheddar
Crunchy Bacon: replace baconnaise with regular, avocado-oil mayonnaise and add 1-2 oz finely crumbled bacon
Per 2 tbsp: 157 cal, 3 g protein, 15.8 g fat, 1.1 g carbs, 0.1 g fiber, 1 g NET carbs
- Serving Size: 2 tbsp
Keywords: Pimento cheese, dip, appetizer, big game