Zach Pullam of Capital Bar and Grill makes pimiento cheese

1 lb. Grated sharp cheddar cheese

3/4 cup Roasted red bell peppers--roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid.

2 Tsp. Onion powder

2 Tsp. Garlic powder

1 Tsp. Dijon mustard

3/4 cup Mayonaise

Pinch of Cayenne Pepper--To your personal taste

Dash of Sriracha Pepper Sauce--To your personal taste

1 Tsp. Apple cider vinegar

Combine all ingredients in a mixing bowl and mix thoroughly.
Cover and refrigerate for at least 24 hours.

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