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 mayo
*Put peppers in smoker and cook until soft. Once cool enough to handle, peel skin off bell peppers. Peeling jalapeños is not necessary.
- Grate cheese and combine it with peppers in a food processor.
- Combine the cheese mixture with spices and mayo and pulse again.
- Taste and adjust seasonings as desired. Refrigerate for up to 3 days before serving.
- From Evan LeRoy of Freedman's Bar, Austin, Texas