PIMENTO GOAT CHEESE DIP
Welcome!
With the Easter holiday approaching, I promised to share with you my favorite Spring recipes, all perfect for your Easter table.
So, we will start with an appetizer recipe for my Pimento Goat Cheese Dip. This delicious dip is served with “crudites” (assorted raw vegetables) and fresh or toasted french bread. Pimento Cheese Spread is a Southern classic. My recipe, using goat cheese, is a bit of a departure from the classic spread. But it’s delicious and comes with a seal of approval from my Alabama born daughter-in-law and her family. I served it to them on more than one occasion, and I was delighted that dyed-in-the-wool Southerners, accustomed to eating Pimento Cheese all their lives, gave it an enthusiastic two-thumbs-up.
Here’s what you’ll need to make my Pimento Goat Cheese Dip. (Ooops! I failed to add Medium Cheddar Cheese to the photo, but you’ll need some of it too.)
Start by finely grating Medium Cheddar Cheese to achieve 1 packed cup. Place the grated cheese in a medium size mixing bowl.
Next, finely mince 2 scallions.
Then, dice enough jarred pimentos (roasted red bell peppers) to achieve 1/4 cup. First, slice the peppers lengthwise, then dice into small pieces.
You will need 8 ounces (1 cup) softened Chévre (goat cheese) for this recipe. I try to buy fresh goat cheese at Costco, where it comes in two, 10.5 ounce logs. I believe that Costco sells it cheaper than anywhere else.
Place the goat cheese in the mixing bowl along with the cheddar cheese, scallions and pimentos. To that add 1/2 cup mayonnaise.
Then add 1 teaspoon of onion powder……
and 1-1/2 teaspoons of Tabasco Sauce to the mixing bowl.
Using a rubber spatula or wooden spoon, mix all of the ingredients until well incorporated. Next add Kosher salt and freshly ground pepper to taste.
Transfer to a pretty serving bowl and garnish with a sprinkle of minced scallions. Serve with fresh spring vegetables or sliced french bread (fresh or toasted) alongside.
Fresh radishes, stems and leaves attached for garnish, are also delicious with this dip.
Pimento Goat Cheese Dip can be made ahead and stored in an airtight container in the refrigerator until ready to serve. It will also keep for up to 4 days, but I promise you, it won’t last that long!
ENJOY!
- 1 Cup Packed Medium Cheddar Cheese, Finely Shredded
- 1 Cup (8 Oz.) Goat Cheese, Softened at Room Temperature
- 2 Scallions, Finely Minced
- ¼ Cup Drained, Jarred Pimentos (Roasted Red Bell Peppers), Finely Diced
- ½ Cup Mayonnaise
- 1 Teaspoon Onion Powder
- 1-1/2 Teaspoons Tabasco
- Kosher Salt & Fresh Ground Pepper to Taste
- In a medium size mixing bowl add cheddar cheese, goat cheese, scallions, pimentos, mayonnaise, onion powder and tabasco. Using a rubber spatula or wooden spoon, combine ingredients until blended. Season with salt and pepper to taste. Refrigerate covered until ready to serve. Transfer to a serving bowl and garnish the spread with minced scallions. Serve with raw vegetables such as carrots, celery, radishes or with fresh or toasted french bread.
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Thank you for visiting!
Celia
