Pimento Cheese

SAVORY
Written By Team StarChefs

Chef Nick Anderson of City Winery | Atlanta
Yield: 4 cups

Adapted by StarChefs | FEbruary 2018

INGREDIENTS

10 ounces Peppadew peppers, stems removed
¾ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon granulated garlic
1 tablespoon hot sauce
½ tablespoon ground cumin
1 pound cheddar, grated
½ cup thinly sliced green onions
Salt
Black pepper

METHOD

To a food processor, add peppers, mayo, mustard, garlic, hot sauce, and cumin; purée. Transfer to a bowl, add cheese and onions, and stir until combined and smooth. Season with salt and pepper.

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Pimento Cheese
Pimento Cheese

Chef Nick Anderson of City Winery

Team StarChefs
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