1 cup Duke’s mayonnaise

½ cup sour cream

½ cup cream cheese

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. hot sauce

½ tsp. garlic, minced

2 lbs. white cheddar cheese, shredded

2 cups piquillo peppers, diced and drained

¼ cup pickled red onions (recipe follows)

1 bunch chives, thinly sliced

Pinch black pepper

 

pickled red onions (Yield: ¼ cup)

 

¼ cup water

¼ cup apple cider vinegar

¼ tsp. salt

¼ tsp. sugar

¼ cup red onions, diced

 

Make the pickled red onions: In a small pot, bring water, vinegar, salt, and sugar to a boil, then pour in the red onions. Cover with a paper towel to keep the onions submerged, and pickle for at least ten minutes. Drain the onions and let cool. Pickled onions can be made up to one month in advance. Refrigerate in an airtight container. In a food processor, puree mayonnaise, sour cream, cream cheese, Dijon mustard, Worcestershire sauce, hot sauce, and garlic.  Transfer mixture to a large mixing bowl and add remaining ingredients. Mix until thoroughly incorporated.

Ways to use:

1. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks