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 sauce pot, heat Campbell's® Reserve Roasted Red Pepper & Gouda Bisque until reduced by 1/3 (7 ½ cups to 2 ½ cups).
In large mixing bowl, combine mayo, reduced soup, crispy cheese, salt and pepper. Cool completely.
Using a #30 scoop, portion 2 tablespoons into condiment cup. Serve immediately.
