I’ve been hiding out in the North Carolina Blue Ridge mountains the past few weeks, taking some time to ground down with family and my roots while our basement is being finished. Part of being reunited with my Southern heritage is the comfort food of my childhood. Pimento cheese is definitely a southern classic. All the restaurants around here have pimento cheese this or that. Pimento cheese BLT, fried okra with a side of pimento cheese, pimento cheese grits. I was starting to feel as if I was missing out on the whole pimento cheese thing, so I thought I would experiment with a goat cheese version that I could have with my food allergies.
The result is so delicious. Ideally you would let the flavors marinate overnight, but this is so good it is hard to wait. I’ve just been having it around to dip with crudities, but I do have grand visions of a gluten free BLT pimento cheese sandwich in my near future… with Benton’s bacon of course!
This photoshoot was extra special to me because I got to collaborate with my best friend since freshman year of college, Meredith Brower. We met over a love a music, travel and vintage pedicoats and have been the dearest of friends to this day. We both transfers to art schools after our second year at Appalachian State University, her to SCAD and me to SFAI. She presued her passion of photography, and me painting. It was such a joy to collaborate in the kitchen in her home in Charleston, South Carolina. So not only is this recipe inspired by my southern roots, but it was also made here with one of my oldest friends.
Hope you enjoy this recipe as much as I do. If you have had pimento cheese, I think you would love this version, and if you haven’t tried it, I urge you to let your tastebuds experience a southern staple. Tonight I will be picking up a bag of boiled peanuts off the side of the road and indulging in them with this dip by their side.
For more information on Meredith Brower photography please go to her website.
Cheers to family and childhood memories….
Southern Pimento Goat Cheese Dip
- 1 11 ounce log of goat chevre
- 6 ounces shredded goat gouda
- 3 tablespoons mayo
- 1/3 cup drained jarred pimentos
- 1/3 cup sliced roasted red peppers
- 1/3 cup sweet relish (optional)
- dash of hot sauce (optional)
- celery and radishes as crudities
In a large mixing bowl mix all of the ingredients together in a large bowl. Whip the cheese with a spoon into the texture is light and creamy. You can always add a little more mayonnaise. Refrigerate overnight for maximum flavor.
Enjoy with friends.