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Pimentologist Pimento Cheese

1 red pepper (roasted, peeled, seeded and diced)
1 lb grated, sharp cheddar cheese
1 cup homemade mayonnaise (or a good Southern-styled mayo)
Pinch of cayenne, salt and pepper

Mix all ingredients together and serve with crudité and crostini.

Recipe courtesy of Brian Jones, chef de cuisine, Atlanta Grill, and chief Pimentologist at The Ritz-Carlton, Atlanta.

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