From The Foster's Market Cookbook pg. 102
1 cup (4 oz.) grated sharp Cheddar cheese *
1 1/2 cup (4 oz.) grated Parmesan cheese
1 cup (4 oz.) grated smoked Gouda cheese**
1 roasted red & 1 green bell pepper, peeled, cored, seeded & chopped***
1 cup good quality mayonnaise
1 jalapeno, seeded & minced
1 tbls. cider vinegar
1 tbls. honey
1 tsp. salt
1 tsp. freshly ground black pepper
Mix together the Cheddar, Parmesan, Gouda, and roasted peppers in a large bowl.
In a separate bowl, combine the mayonnaise, jalapeno, vinegar, honey, salt & pepper and stir to blend well.
Stir the mayonnaise mixture into the cheese mixture and mix well. Season with additional salt & pepper if desired. Refrigerate in an airtight container until ready to use or up to one week.
* If you have a food processor use it to shred the cheese, the time saving is unbelievable.
** I used regular Gouda, not smoked
*** I used an oven roasting method for the peppers. Rub peppers with Olive Oil, place on a baking sheet, and roast in a preheated 450 degree oven, turing until the skin is charred. Remove the peppers and cool, then remove the charred skin, stem, core & seeds.