- 1 pound (4 cups) shredded cheese (Coté recommends a mixture of sharp cheddar and smoky gouda)
- 1 red onion, finely grated and drained of excess water
- ½ pound roasted red peppers, finely chopped
- 1 cup aioli or good-quality mayonnaise
- 1 small bunch green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon hot sauce (such as sriracha)
- Salt, to taste
- Ground black pepper, to taste
- In a large bowl, fold together all the ingredients, coating the mixture evenly in the mayonnaise. Cover, and refrigerate for at least 1 hour before serving.
Katherine Hysmith
Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).
Chef Sonya Coté
Forget farm-to-table; Chef Sonya Coté is taking things a step further with farm-to-farm table. Coté is situated on Springdale Farm, a small plot of land in the middle of the bustling city of Austin, Texas. It is Springdale Farm that feeds and provides the setting for Coté’s newest restaurant, Eden East: http://www.edeneastaustin.com/
Photographer Jody Horton
Jody Horton is an Austin, Texas-based food photographer who has shot for Bon Appetite, Food & Wine, New York Times, and Garden & Gun. You can see more of his work at http://www.jodyhorton.com/
