Recipe by Michael Bertozzi, Director of Culinary, Concentrics Restaurants
and Executive Chef, Molly B’s and Two Urban Licks
Photography by Kyle Ripley, Haigwood Studios
Yield: about 6 cups
1 pound sharp white cheddar cheese, grated
2 red bell peppers, roasted, peeled, seeded and diced
1 1/2 cups mayonnaise
1/2 tablespoon Dijon-style mustard
1 teaspoon cayenne
1 tablespoon hot sauce
1/2 tablespoon pimenton (hot smoked paprika)
1/2 teaspoon kosher salt
In mixer with paddle attachment, place all ingredients and mix on medium speed until fully incorporated and smooth. Serve with anything your heart desires … or just eat with a spoon!
MOLLY B’S, MERCEDES-BENZ STADIUM
1 AMB Drive N.W.