Preheat oven to 325°F. Place shredded cheese on a parchment paper lined baking sheet tray. Toast until golden brown and crispy, about 15 minutes. Mix often. Reserve
In large saucepot, heat Campbell’s® Reserve Roasted Red Pepper & Gouda Soup until reduced by 1/3 (7-1/2 cups to 2-1/2 cups).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
In large mixing bowl, combine mayo, reduced soup, crispy cheese, salt and pepper. Cool completely.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
CCP: Hold for cold service at 41°F until needed.
To Serve: Using a #30 scoop, portion 2 tablespoons into condiment cup. Serve immediately.