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Pimento Cheese Fondue

From Tupelo Honey Cafe: New Southern Flavors From the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonoskus
  • 10 minutes
  • Serves 2 to 4

INGREDIENTS

1 1/2 tbsp

Parsley

1/2 cup

Red bell pepper, roasted and minced

1

Sourdough bread and raw veggies

1/2 cup

Mayonnaise

1 1/2 tsp

Mustard, whole-grain

1/2 tsp

Mustard, dry

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Kosher salt

1/2 tsp

Pepper vinegar

1/2 lb

Extrasharp white cheddar cheese

2 tbsp

Heavy cream

2 tbsp

White wine