My F&W
quick save (...)
Katie Lee's Pimento Goat Cheese
© Earl Carter

Katie's Pimento Goat Cheese

  • SERVINGS: 10
  • FAST

"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.

  1. One 11-ounce log of fresh goat cheese, softened
  2. 4 ounces smoked cheddar cheese, coarsely shredded (1 packed cup)
  3. 1/2 cup mayonnaise
  4. 1/4 cup drained jarred pimientos, coarsely chopped
  5. 2 scallions, thinly sliced
  6. 1 tablespoon sweet pickle relish from a jar
  7. 1 teaspoon onion powder
  8. 1 teaspoon Tabasco
  9. Salt and freshly ground pepper
  10. Whole radishes and celery ribs, for serving
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.