INGREDIENTS
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1/2 pound extrasharp white cheddar cheese, shredded
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1/2 cup mayonnaise
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1 1/2 teaspoons whole-grain mustard
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1/2 teaspoon dry mustard
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1/2 teaspoon pepper vinegar (I used spicy pickle juice)
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 tablespoons parsley, minced
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1/2 cup red bell pepper, roasted and minced
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2 tablespoons heavy cream
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2 tablespoons white wine
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Sourdough bread and raw veggies, for serving