|A Base for Pimento Cheese?|
Apparently there are people in Boston, though, who don't have much respect for mayo and instead are making pimento cheese out of . . . wait for it . . . plain yogurt.
That, at least, is what the folks at the Boston Globe are recommending in their "Recipe for Southern pimento cheese."
Sounds like a recipe for an argument to me.
Of course, if you look back at the long history of pimento cheese, perhaps using a little yogurt isn't so much of departure. The original version consisted of just plain cream cheese or Neufchatel cheese with minced pimentos mixed in it--no mayo, no cheddar, no lemon juice or cayenne pepper or other secret ingredients. (You can find the full, somewhat scandalous history of pimento cheese in my collection Going Lardcore: Adventures in New Southern Dining.)
The yogurt, the Globe's recipe writer suggests, is "lighter" and "tangier". Turns out that they're not alone. A Google search reveals any number of "guilt-free pimento cheese" recipes that substitute plain yogurt (often Green yogurt) for good old mayo.
I don't know. Something tells me that if I served my guests pimento cheese made with yogurt, I would have plenty to feel guilty about.