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