Goat Pimento Cheese with Piparras Peppers and Fancy Country Ham

An awesome dip from Nashville’s Spread Market & Larder

Photo: Molly Peach

This recipe from Spread Market & Larder in Nashville lacks mayo, a move that stems from co-owner Chad Kelly’s intense dislike for the condiment. An alternative base of goat cheese and whole milk whipped into a mayonnaise-like consistency provides the same creamy, tangy richness, which then gets balanced by the peppers and sharp cheeses. “I love how bright it is,” Kelly says. “It kind of goes with anything.” 

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  • Goat Pimiento Cheese (Yield: 6 to 8 servings)

    • 4 oz. goat cheese

    • 6 oz. cream cheese

    • ¼ cup whole milk

    • ¾ tsp. salt

    • ½ tsp. black pepper

    • ½ tsp. poppy seeds

    • 1 cup shredded white cheddar

    • 1 cup shredded yellow cheddar

    • ½ cup roasted red peppers, diced (recommend piparras peppers, such as Matiz brand)

    • 2 oz. fancy country ham, such as Lady Edison


  1. In a large glass or metal bowl, using an electric mixer with a paddle attachment, whip the goat cheese, cream cheese, milk, salt, black pepper, and poppy seeds on medium speed until smooth and creamy. Turn the mixer to the low setting and mix in the shredded cheddar. With the mixer still on low, add the diced red pepper and mix until combined.

  2. Chill in the refrigerator for at least one hour before serving.

  3. Assemble and serve: Transfer pimento cheese into a bowl and serve with piquillo peppers and country ham.