Cheddar cheese dip

Yield: 4 servings

Measure 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

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

COOKING MONDAY TO FRIDAY SHOW #MF6617

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