Piment-O Cheese

If you have heard of and eaten Pimento Cheese before, you probably associate it with Southern home cooking. But! It's origins are actually tied to early 1900s New York State in the age of processed food production. Tupelo Honey Cafe provides a solid history here on their site. 

While our recipe moves away from the classic addition of mustard, it still has the creamy, yet slightly chunky texture of iconic Pimento Cheese. 

1 scallion, white part only, finely chopped
2 tablespoons white vinegar
2 teaspoons Piment d’Ville
¼ teaspoon garlic powder
½ teaspoon onion powder
½ cup drained, finely chopped roasted red peppers 
1 8-ounce block sharp cheddar cheese, finely grated
4 ounces (half 8-ounce package) cream cheese, at room temperature
1/3 cup mayonnaise
½ teaspoon salt

Combine all ingredients in a bowl and beat together, either by hand or using an electric mixer, until thoroughly combined. Taste and season with salt, if necessary. Serve at once or store in the refrigerator. Allow to return to room temperature before serving.