In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco; season with salt and pepper.
Transfer the spread to a bowl and serve with radishes and celery.
Photograph by Con Poulos
Recipe from Endless Summer Cookbook. Copyright (c) by Katie Lee. Published by Stewart, Tabori & Chang, an imprint of Abrams.