Dip-worthy, spreadable staple for any get-together, football game, you name it. Make it as spicy as you like. This is my version of Louis Osteen’s classic recipe.

(makes about 6 to 7 cups)

Ingredients

2 medium red bell peppers, halved and seeded (substitute 1-7oz jar of diced pimientos)

4oz cream cheese, at room temperature

¾ cup mayonnaise

1 tablespoon grated shallot or yellow onion

1 teaspoon cayenne pepper (optional)

6 cups (24oz) sharp cheddar cheese, grated

Instructions

Preheat your broiler or preheat your oven to 500 degrees F (260 Celsius)

Place bell peppers skin side up on a parchment lined sheet pan.  Place on upper oven rack close to the broiler or in the center of a 500 degree F oven.  Roast until the skins are charred black and blistered, turning the pan if necessary for even charring.

Remove the peppers from the oven and carefully place into a paper bag.  Fold the top of the bag over to seal and let the peppers steam until cool enough to handle.  Alternatively, place the peppers in a bowl and cover with plastic wrap.

When the peppers have cooled, remove the blistered skin with your fingers.  DO NOT RINSE. It’s okay if the peppers have some small flecks of blistered skin remaining.  Cut the peppers into small dice and set aside.

Place cream cheese, mayonnaise, grated shallot or onion, and optional cayenne pepper into a bowl.  With a hand mixer or a large spoon, mix ingredients together to combine.

Add in grated cheddar cheese and mix until just incorporated, or continue mixing until you achieve the creaminess or consistency your prefer.

Add in diced peppers and mix until just combined.