Recipe
Ingredients
- 1 pound mild cheddar cheese (cut into approximately 1 inch cubes)
- 8 ounces cream cheese (see note)
- ¾- 1 cup milk (more or less for desired consistency.)
- 8 ounces chopped roasted red peppers
Instructions
- Mix cheeses and milk in food processor until smooth and spreadable but not too thin. Start with ½ cup milk and add more as desired.1 pound mild cheddar cheese, ¾- 1 cup milk, 8 ounces cream cheese
- Drain red peppers and save the liquid!8 ounces chopped roasted red peppers
- Place the cheese mixture in a bowl and stir in peppers and about 1 tablespoon of the reserved liquid.
- Chill before serving. May be stored in refrigerator about one week to ten days.
Notes
In the Southern part of the United States mayonnaise is used instead of the cream cheese making this more like a dip. Substitute some or all of the cream cheese as desired and add just enough milk to make it desired consistency.