Smoked Pimento Cheese

Makes about 31/2 cups, or 8-10 servings.

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12 ounces extra-sharp cheddar cheese, shredded (3 packed cups)

4 ounces smoked mild cheddar, shredded (1 packed cup)

2 tablespoons finely diced roasted red pepper

1/2 cup plus 2 tablespoons mayonnaise, preferably Duke's

3 tablespoons sour cream

1 tablespoon spicy whole-grain mustard

1 tablespoon Texas Pete hot sauce (may substitute Tabasco or other hot pepper sauce)

1/4 teaspoon ground black pepper

1/4 teaspoon herbes de Provence

1/8 teaspoon granulated garlic (garlic powder)

1/8 teaspoon onion powder

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1. Combine the extra-sharp cheddar, smoked cheddar, roasted red pepper, mayonnaise, sour cream, mustard, hot sauce, black pepper, herbes de Provence, and garlic and onion powders in a mixing bowl, stirring until well incorporated.

2. Serve or store in an airtight container (for up to a week).

Note: The cheese can be refrigerated for up to 1 week.

Per serving (based on 10): 300 calories, 10 grams protein, no carbohydrates, no sugar, 29 grams fat, 60 milligrams cholesterol, 390 milligrams sodium, no dietary fiber.EndText