Katie's Pimento Goat Cheese

"My grandpa always used to make pimento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper–studded spread, a Southern classic that's also a great dip. "I wanted to make it more grown-up." Katie's goat-cheese version is light and silky.

Slideshow:  More Dips and Spreads

  • Total Time:
  • Servings: 10

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  • One 11-ounce log of fresh goat cheese, softened
  • 4 ounces smoked cheddar cheese, coarsely shredded (1 packed cup)
  • 1/2 cup mayonnaise
  • 1/4 cup drained jarred pimientos, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 tablespoon sweet pickle relish from a jar
  • 1 teaspoon onion powder
  • 1 teaspoon Tabasco
  • Salt and freshly ground pepper
  • Whole radishes and celery ribs, for serving

How to make this recipe

  1. In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco and season with salt and pepper. Transfer the pimento cheese to a bowl and serve with radishes and celery ribs.

Make Ahead

The pimento cheese dip can be stored in an airtight container and refrigerated for up to 4 days.

Contributed By Photo © Earl Carter Published September 2009

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