Spicy Taco Pimento Cheese

5 from 1 vote

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Appetizer

Keyword: Chef Taffiny Elrod, Spicy Taco Soup Base

Keto Chow Flavor: Spicy Taco Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 257.9kcal

Author: Taffiny Elrod

Ingredients

4 ounce cream cheese softened
1/2 cup mayonnaise
1 tbsp grated onion
1 serving Spicy Taco Base Keto Chow
1 pound (16 ounces) cheddar cheese grated
dash tabasco sauce optional
dash Worcestershire sauce optional

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.

Nutrition