Cheddar cheese dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sharp cheddar cheese, |
| Preferably white | ||
| 1 | Stick softened sweet butter | |
| 2 | Teaspoonfuls or so of Dijon | |
| Mustard (or to taste) | ||
| Cayenne pepper to taste | ||
| ¼ | cup | Or so of dry sherry |
| 1 | To 1 1/2 cups chopped | |
| Toasted pecans | ||
| Garnish: finely sliced | ||
| Chives | ||
Directions
Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
Yield: 3 to 4 cups
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