INGREDIENTS

3 cups (12 oz.) shredded extra sharp white cheddar cheese
3 large red bell peppers*
1/2 cup (about 2 1/2 oz.) finely chopped pimento-stuffed green olives
1/4 cup (1 oz.) freshly grated Parmesan cheese
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon liquid pepper sauce
1/4 teaspoon Worcestershire sauce
Keebler® Wheatables® Original Golden Wheat crackers

DIRECTIONS

1. Let cheese stand at room temperature for 20 minutes.

2. Rinse peppers. Pat dry. On gas cooktop place peppers directly on grate over medium-high flame. Roast until skins turns black, rotating frequently. Place in paper bag. Tightly close. Let stand for 15 minutes. Use knife to peel peppers. Discard skins. Finely chop peppers.* 3. In large bowl stir together cheddar cheese, peppers, olives, Parmesan cheese, mayonnaise, parsley, chives, pepper sauce and Worcestershire sauce. Serve with KEEBLER WHEATABLES ORIGINAL GOLDEN WHEAT crackers.

*Note: If desired, skip step 2 above. Substitute 1 3/4 cups drained and finely chopped, purchased roasted red peppers for the red bell peppers. Recipe developed by Chef John Mitzewich.

NUTRITIONAL PANEL