Pimento Cheese with Green Chile Mayonnaise

1 lb.    grated extra-sharp yellow cheddar
1 lb.     grated extra-sharp white cheddar
1 cup     Duke’s mayonnaise
1/2 tsp.    sugar
1/2 tsp.    fresh cracked black pepper
pinch     salt
2 tbsp.     apple cider vinegar
1 cup     red bell pepper, roasted and diced

Procedure:

• Combine all ingredients and refrigerate for at least 12 hours.

1 cup     Duke’s mayonnaise
1 tsp.     chopped fresh garlic
1/3 cup     roasted red bell pepper
1     fresh poblano, roasted and peeled
to taste    salt and pepper
3 tbsp.    olive oil

Procedure:

• Place all ingredients except olive oil, in food processor. Process until smooth. Leave motor running and slowly add olive oil until combined.
• To serve, place pimento cheese in center of plate.
• Drizzle green chile mayonnaise on plate.
• Serve with toasted flatbread.

Submitted by Jeff Dowdle, Executive Chef, Heritage Golf Club/1250 Heritage RESTAURANT

Tags: Green Chile Mayonnaise Heritage Golf Club issue Jeff Dowdle Pimento Cheese