Recipe: Zingy Pimiento Cheese (using Cheddar and Parmesan)

ZINGY PIMIENTO CHEESE

"Whether spread on saltines, white bread, or "celery boats," tangy, creamy Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream cheese, shredded Cheddar, and jarred red peppers, Pimiento Cheese is one of those unassuming Southern classics that can sometimes be a hard sell for people who didn't grow up on it. But when it's made right, it's easy to see why Southerners are so passionate about it."

2 cups (8 ounces) grated extra-sharp Cheddar cheese
1 cup (3 ounces) freshly grated Parmesan cheese
1 (4 ounce) jar pimiento peppers, drained and chopped
1/2 cup your favorite or homemade mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
Pinch of ground cayenne pepper
Sea salt and freshly ground black pepper

Combine the Cheddar and Parmesan cheeses, pimiento peppers, mayonnaise, vinegar, honey, cayenne, and salt and black pepper to taste in a bowl and stir to blend.

Cover and refrigerate until ready to serve, or for up to 1 week. For best flavor, make 1 day ahead.

When ready to serve, remove from the refrigerator and let come to room temperature.

Makes about 2 cups
Sara Foster's Southern Kitchen by Sara Foster