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Cheddar Cheese Dip

Type: Cheese, Eggs
Courses: Dips and Spreads
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozSharp cheddar cheese, preferably white
1   Sweet butter - softened
2 teaspoons 10mlDijon mustard - or to taste
  Cayenne pepper - to taste
1/4 cup 59mlDry sherry - or more to taste
1 cup 146g / 5.1ozChopped 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.

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


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