Spicy Taco Pimento Cheese
A chef friend recently made deviled eggs with a pimento cheese spiked filling, and I knew I had to make a Keto Chow version of this popular Southern staple. It’s so versatile and delicious. Serve it with celery sticks, top hamburgers with it, dip pork rinds in it, try my friend’s trick and mix it into deviled egg filling, or just eat it with a spoon. If you can’t find pimentos, you can substitute chopped roasted red peppers in a pinch, just don’t tell anyone your secret. One of the keys to this recipe is to freshly grate the cheese yourself on a box grater for the most authentic texture. This recipe makes 3 cups.
Ingredients
- 4ouncecream cheesesoftened
- 0.5cupmayonnaise
- 1tbsponiongrated
- 1servingSpicy Taco Base Keto Chow
- 1poundcheddar cheese(16 ounces) grated
- dashtabasco sauceoptional
- dashWorcestershire sauceoptional
- 1jarpimentosdrained, chopped * (4 oz.)
Instructions
- In a large mixing bowl mix the cream cheese, mayonnaise, and grated onion together with a fork.
- Add the keto chow and mix well.
- Add the cheddar cheese and pimentos and mix until fully combined.
- Add the tabasco sauce and Worcestershire sauce if desired.
- Cover and chill for at least four hours to allow the flavors to marry before serving.
Notes
*Substitute with chopped roasted red peppers if needed.
Nutrition
Serving: 1servingCalories: 257.9kcalCarbohydrates: 3gProtein: 11.5gFat: 22.4gSaturated Fat: 10.1gPolyunsaturated Fat: 4.57gMonounsaturated Fat: 5.8gTrans Fat: 0.5gCholesterol: 50.7mgSodium: 432.1mgPotassium: 183.58mgFiber: 0.9gSugar: 0.9gVitamin A: 914.99IUVitamin C: 18.21mgCalcium: 307.98mgIron: 0.42mgSugar Alcohol: 0.01gNet Carbs: 2.15g