Ingredients

• 3 each red and green peppers, or whatever peppers you have on hand
• 1 lb. aged cheddar cheese, shredded
• 3 ounces triple-cream Brie
• 3 ounces Taleggio cheese, shredded
• 3 ounces cream cheese
• 3 ounces Duke’s mayonnaise
• 1/2 cup yogurt
• 2 Tablespoons grainy mustard
• 2 Tablespoons Texas Pete hot sauce
• Salt and pepper to taste
• 3 cloves garlic, crushed
• King Cobra malt liquor to thin (8 oz. or so)

Procedure

1. Roast peppers in a cast-iron pan, either on the stove or in the oven, until charred. Puree in a food processor.  
2. Mix roasted peppers, cheeses, mayonnaise, yogurt, mustard, and seasonings by hand, and then puree in food processor in batches. Add malt liquor slowly to each batch until the cheeses blend smooth.
3. Enjoy immediately or refrigerate overnight to let it solidify a bit.
4. Serve with pickles, pork rinds, and chips.