2½ pounds smoked cheddar, 12 smoked and peeled red bell peppers*, 12 smoked jalapeños*, 1 tablespoon ground ancho chile powder, 1 teaspoon ground cumin, 2 cups mayonnaise
*Put peppers and jalapeños in smoker and cook until soft. Once cool enough to handle, peel skin off peppers. Peeling jalapeños is not necessary.
1. Grate cheese and combine it with the peppers in a food processor.
2. Combine the cheese mixture with the spices and mayo and pulse again.
3. Taste and adjust seasonings as desired. Refrigerate for up to three days before serving.