Title: Red bell pepper and cheddar cheese spread
 Categories: Spreads, Appetizers
      Yield: 1 servings
 
    1/2 sm Onion, Quartered
      3 lg Cloves Garlic, Peeled
      2 ts Olive Oil
      2    Red Bell Peppers
  1 1/2 c  Tillamook Cheddar Cheese, Or
           Other Sharp Cheddar,
           Grated And Packed To Measure
        ds Cayenne Pepper
      2 tb Chives, Fresh, Chopped
 
  Preheat oven to 375øF.  Place onion and garlic in small baking dish.
  Drizzle with oil.  Bake until soft, stirring occasionally, about 50
  minutes.  Cool. Meanwhile, char peppers over gas flame or under
  broiler until blackened on all sides.  Cool 10 minutes.  Peel and
  seed peppers; pat dry. Place all ingredients except chives in
  processor.  Puree until almost smooth. Transfer to bowl.  Stir in
  chives.  Season with salt and pepper. Cover and refrigerate at least
  2 hours.  (Can be prepared 1 day ahead.) Makes about 1-1/2 cups.
  Excellent with crackers, on crusty country bread or served with a dip
  with crudites.