Katie's Pimento Goat Cheese

Contributed by Katie Lee

ACTIVE:

TOTAL TIME: 25 MIN

SERVINGS: 10

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"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.

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Recipe: Katie's Pimento Goat Cheese

BASIC-EASY
FAST
MAKE-AHEAD
STAFF-FAVORITE
VEGETARIAN

Ingredients

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

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.

From A Party for Red Hook Winery by Katie Lee
Published September 2009

Katie's Pimento Goat Cheese

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Recipe: Katie's Pimento Goat Cheese

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