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5 large roasted red peppers, peeled, seeded and chopped or 2 1/2 cups jarred diced red pimientos
1 cup finely chopped stuffed green olives
1¼ lbs New York or Vermont sharp white cheddar cheese, grated
¼ cup freshly grated parmesan cheese
¼ cup mayonnaise
1 tablespoon chopped fresh parsley
½ teaspoon freshly ground black pepper
Dash cayenne pepper
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