I am so predictable. It’s the second week in April and I’m enjoying one of my favorite rites of spring: watching the Masters. This golf tournament is rich in history, from the green jacket presentation to the champions dinner picked by the year’s previous winner (I personally love this tradition.) But here’s one maybe you haven’t heard of (unless you’ve been a patron at Augusta National), the pimento cheese sandwich. I hear they are packaged and sold in green plastic wrap. Yes, the galleries at the Masters are chowing down on this classic Southern lunchbox sandwich. So I thought it would be fun to take my Master’s watching experience to the next level and do a take off on this Southern indulgence by making a lighter version and enjoying it with fresh veggies. My recipe was inspired by Southern Living.
Nutrition Profile Traditional Pimento Cheese (per tablespoon) : 88 calories, 9 g fat, 3 grams saturated fat, 2 grams protein
Nutritional Profile Lite Pimento Cheese (per Tablespoon): 62 calories, 5 g fat, 3 grams saturated fat, 4 grams protein
What’s your favorite Master’s memory?
- 1/2 cup fat free Greek yogurt
- 1/2 cup pimento pepper, drained and chopped
- 1/4 cup green onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of tabasco sauce
- 8 oz. sharp cheddar cheese, finely grated
- In a large bowl, stir together the first six ingredients. Add cheese and mix to combine. Serve with raw vegetables, on top of crackers or bread, or make a sandwich.