INGREDIENTS

4 ounces cream cheese, room temperature
2 ounces mayo
1 roasted red pepper, peeled, seeded and chopped (about 3/4 cup)
2 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
8 ounces sharp cheddar, shredded
8 ounces Monterey Jack, shredded

HOW TO MAKE THIS RECIPE

1. In a standing mixer fitted with a paddle (or in a medium bowl), cream together the cream cheese and mayo until smooth. Add red peppers, garlic, cayenne and salt. Mix just until combined, then stir in the cheeses. Chill.