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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. More Dips and Spreads

Katie Lee
September 2009

Gallery

Credit: © Earl Carter

Recipe Summary

total:
25 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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