Categories: Spreads, Appetizers 
      Yield: 1 servings 
  
    1/2 sm Onion, Quartered                         Other Sharp Cheddar, 
      3 lg Cloves Garlic, Peeled                    Grated And Packed To Measure 
      2 ts Olive Oil                             ds Cayenne Pepper 
      2    Red Bell Peppers                    2 tb Chives, Fresh, Chopped 
  1 1/2 c  Tillamook Cheddar Cheese, Or    
  
  Preheat oven to 375ÜF.  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. Recipe from Bon Appetit, March, 1993. 
  Source: Bon Appetit - March, 1993