"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.
More Dips and Spreads
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 It
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.
The pimento cheese dip can be stored in an airtight container and refrigerated for up to 4 days.
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