Goat + Gouda Pimento Cheese Spread takes the classic southern recipe for a little spin around the block by swapping in two of my absolute favorite cheeses. I think you’ll love it, too!
8ouncemild gouda cheese*, shredded on a box grater
4ouncegoat cheese, softened
6tablespoonmayonnaise
4ouncediced pimento peppers, from jar, well drained
½teaspoonCalabrian chili paste, or more, to taste
2tablespoonchives, minced, plus more for garnish
1teaspoonsherry vinegar, or dry sherry or Worcestershire sauce
¼teaspoongarlic powder
kosher salt + fresh cracked black pepper
Instructions
In a large mixing bowl, combine all the ingredients (except for salt + pepper) using a wooden spoon or an electric hand mixer.
Taste and season with salt + pepper, if needed. Add a little more Calabrian chili paste if you want more heat!
Transfer to a serving bowl and serve immediately or cover and refrigerate. If making ahead + refrigerating, allow to sit out at room temperature for 30 minutes before serving.
Notes
Store leftovers in an air tight container in the fridge for a week.
Serve as a dip with crackers, pretzels, or crudite or on burgers and other sandwiches, including grilled cheese.
*I use a 3-month aged gouda that still has a tangy finish, but with a softer/creamier texture than longer aged goudas.