Serves 10 A ’50s favorite, this cheddar spread is studded with pimento and mixed with Tabasco, mustard powder, and parsley to give it a lift. Pack it into a bowl and pass with crackers or spread it inside celery stalks.
24 ounces (8 cups) shredded cheddar
3/4 cup mayonnaise
1 tablespoon mustard powder
1 tablespoon pepper
1 teaspoon hot sauce
2 jars (7 1/2 ounces each) pimentos, drained and chopped
1/4 cup chopped fresh parsley
1. In a food processor, combine the cheddar, mayonnaise, mustard powder, pepper, and hot sauce. Work until blended but still slightly chunky.
2. Transfer the mixture to a bowl. With a rubber spatula, fold in pimentos and parsley. Transfer to a bowl. Serve at room temperature. Karoline Boehm Goodnick