Ingredients

• 4 ounces extra-sharp Cheddar cheese, freshly grated (about 1 cup)
• 4 ounces light Cheddar cheese, freshly grated (about 1 cup)
• 1/4 sweet onion, grated
• 1 tablespoon light mayonnaise
• 1 tablespoon plain 2 percent Greek yogurt
• 2 tablespoons chopped pimientos, drained
• Hot sauce
• Coarse kosher salt and freshly ground black pepper
• Japanese or English cucumbers, for accompaniment

Instructions

1. To make the pimiento cheese, combine the cheeses, onion, mayonnaise, and yogurt in a bowl. Stir until well combined. Add the pimientos and hot sauce to taste. Season with salt and pepper and set aside.
2. Cut the cucumbers into 1-inch-thick rounds, discarding the ends, but leaving the skin on. Using a small spoon or melon baller, scoop the seeds and some of the flesh out of each round (be careful not to go all the way through) to form a small cup.
3. To serve, fill each cup with about 1 teaspoon of the pimiento cheese. Serve immediately.