- 2 cups finely shredded extra-sharp Cheddar
- 1/2 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 1/3 cup mayonnaise, divided
- 1 small garlic clove, crushed
- 1 tablespoon grated shallot or yellow onion
- 1 (4-ounce) jar diced pimientos, drained but liquid reserved
- Ground cayenne pepper
- 1 pinch English-style dry mustard
Recipe by Damon Lee Fowler
- Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.
- Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—-just enough to make it spreadable.
- Let stand 30 minutes. Serve cool or at room temperature
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