I asked Paul to post his version of pimento cheese and said that I would follow it with my lower-fat version. I was amazed that his full-fat version is very similar to the one I used to make before I had to lower my fat intake.

I also find it odd that common foods in the US are not as well known over here.

Paul wrote:

Everyone either has their own special recipe for pimento cheese or could have one.  It started as a combination of cream cheese from New York State and jarred pimentos from Spain. 

Phil says:

Pimento cheese is not common in the UK; I only know of it because of my involvement with people from the US on food-based forums and social media groups. I love the ‘full-fat’ version made by Paul, but unfortunately I have to reduce my fat intake, hence my lower-fat version.

Here are the two interpretations: a full-fat traditional one and a lower-fat version.

Ingredients – Paul’s Full Fat Version

226 g  Sharp cheddar cheese, finely grated
70 g  Mayonnaise
20 g  Cream cheese
1 g  Lemon juice
1 g  Worcestershire sauce
Cayenne pepper or hot sauce to taste
1 Roasted red pepper, finely chopped (my special touch)

Mix the ingredients together and serve.

Ingredients – Phil’s Lower Fat Version

50 g Extra-mature cheddar cheese, grated
100 g Low-fat cottage cheese
100 g Twarog curd cheese, fat-free
40 g Roasted red peppers, chopped (I use bottled ones!)
½ tsp Granulated onion
¼ tsp Granulated garlic
Cayenne pepper to taste

Blend everything except the red peppers in a food processor until smooth, then add the red peppers and mix in, either by hand if you want pieces, or with the blender if you want it smooth.

Serve it on crackers, as a dip, on a burger, or on toast; make a Mac an’ Cheese with it, have it on a baked potato, or even with pasta!

Note: Twarog curd cheese is available in the major UK supermarkets. I use the fat-free version. The details and a picture is below for anyone trying to source an alternative

Paul says:

In the US, reduced fat cream cheese would seem the best option to make Phil’s version.