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      Thursday
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      Saturday
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      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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