1 large tomato, chopped
4 small red or green bell peppers, sliced
16 ounces crema
1 1/3 cups water, divided
1 tablespoon Cheddar cheese, chopped
In a large bowl combine tomato, bell peppers, and tapenade . Weigh 2 potatoes, cup 1 cup water, and cheese. Whisk together past times. Chill in refrigerator.