5 large red pimiento peppers, peeled, seeded and chopped, or 2½ cups jarred chopped red pimiento peppers, drained 1 cup finely chopped pimento-stuffed green olives 5 cups shredded sharp Vermont cheddar cheese 1/4 cup grated Parmesan cheese 1/4 cup mayonnaise 1 tablespoon chopped fresh parsley 1/2 teaspoon freshly ground black pepper Dash cayenne pepper, more if desired Flatbread, for serving

Step 1 In a food processor, pulse the peppers a few times. Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated. Season with additional cayenne pepper if desired. Serve with flatbread.

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