Categories: Dips- Spreads- Salsa

Ingredients

• 1/2 orange bell pepper OR 1(4 oz.) jar diced pimentos, drained
• 7 oz. Havarti cheese
• 8 oz. white cheddar cheese
• 2 Tbsp. plain Greek-style yogurt
• 3 to 5 Tbsp. mayonnaise
• 2 tsp. coarse-grain mustard
• 1 1/2 tsp. Worcestershire sauce
• Ground red pepper (cayenne), to taste
• 2 Tbsp. minced green onion tops OR chives

Directions

1. If using fresh bell pepper, heat broiler. Place pepper, cut side down, on a foil-lined broiler pan. Roast until skin is blackened and charred, about 10 minutes. Tent with foil; set aside to cool.
2. Using a box grater, grate cheeses, using the large and small holes. I like the texture of 3/4 coarsely grated and 1/4 finely grated.
3. In a small bowl, whisk together the yogurt, mayonnaise, mustard and Worcestershire sauce. Season to taste with red and black peppers. Stir in green onions or chives.
4. Remove and discard skins from the roasted bell pepper. Finely dice the roasted bell pepper. Finely dice the flesh. Stir it (or the jarred pimentos) into the mayonnaise mixture and stir until well combined. Cover and refrigerate at least 1 hour or up to 3 days.

5. makes 4 cups

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