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.