Jalapeno Popper Pimento Cheese THM S Low Carb is a tweak of a family pimento cheese recipe that I enjoyed growing up.

For me, homemade Pimento cheese was a dish like homemade pudding. I never knew you could actually go to the store and buy either of these until I was an adult.

Although this cheese spread doesn’t actually contain traditional pimentos it uses jalapeno peppers instead of mild red bell peppers. But it certainly does the idea of her homemade pimento cheese full justice.

If you love stuffed jalapeño popper peppers you will love the flavors that this cheese imparts to any savory foods where it is used. I posted this recipe under the name of Texas Pimento Cheese on my original hobby blog a few years back and updated it along with my Jalapeño Popper Pinwheel post a couple of years ago on this blog.

I’m separating these recipes now and giving this delicious cheese spread its own post in order to be able to link over to this recipe as I use it so often. See below for all the things that I’ve “jalapeno poppered” with this cheese. 😀 

Spread this cheese onto low carb crackers or toasted FP or S (low carb) bread for sandwiches.

These Jalapeno Popper Pinwheels are made using this cheese spread and low carb tortillas.

 

But dipping them with celery sticks is actually one of my husband’s favorite ways to eat this “man dip”.

Got veggies? Add this Jalapeno Popper Pimento Cheese to the hot veggies and it makes a quick yummy Jalapeno Popper Faux Mac & Cheese THM-S, Low Carb

For best results, I really recommend the Oven Roasted Jalapenos and Bacon in this dish. (you can do these days ahead and make extra) 

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Yield: 8 servings

Jalapeno Popper Pimento Cheese

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Ingredients

• 4 oz. full-fat​ cream cheese – softened
• 8 oz. sharp cheddar cheese (good quality and best to grate it yourself)
• 2 tablespoons hot pickled jalapeno peppers – chopped up well *see note!
• 1/3 cup Duke’s mayonnaise (it needs to spread well)
• 1/4 teaspoons garlic powder
• 6 strips of thick cut bacon

Instructions

1. Cook the bacon while you assemble the other ingredients.* See note.
2. Put the cream cheese in a large bowl by itself and microwave it for 30 seconds. It should be mushy and stir-able not melted, the consistency of mayo.
3. Finely grate the cheddar and put it in the bowl with the cream cheese, chopped jalapenos and mayo.
4. Mix these together until thoroughly blended. 
5. Drain and chop the bacon and mix it into the mixture.
6. Store in a tightly covered jar. It will last for days in the fridge.

Notes

When I cook the bacon it on a stove top I cook it on low with a cover until it’s done-ish along with the whole (uncut) jalapeños right in the skillet, for best flavor, then uncover and crisp on higher heat. 

But I make normally my bacon ahead and reheat it for dishes like this in the oven using the method I linked to below and I highly recommend this method.

*Want a real jalapeno popper flavor? Try this recipe for Oven Roasted Jalapeno Bacon

It is quick and easy and you won’t want to ever make them any other way! (I put these on to roast before I start to grate the cheese…takes about 20-30 minutes).

Store well in the fridge for days to use when you need it too.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 468mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

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