Katie Lee's Pimento Goat Cheese
© Earl Carter

Katie's Pimento Goat Cheese

  • SERVINGS: 10

"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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  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.