Cheddar Cheese Dip

Recipe Ingredients

1 lb	454g / 16oz	Sharp cheddar cheese, preferably white
1		Sweet butter - softened
2 teaspoons	10ml	Dijon mustard - or to taste
		Cayenne pepper - to taste
1/4 cup	59ml	Dry sherry - or more to taste
1 cup	146g / 5.1oz	Chopped toasted pecans - (to 1 1/2 cups)
		Finely sliced chives - for garnish

Recipe Instructions

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 or crocks. Dust with chives for garnish.

Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

This recipe yields 3 to 4 cups.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998)

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