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Cheddar Cheese Dip




Source of Recipe


Dolores Borunda's easycook.com


Recipe Introduction


Yield: 3 to 4 cups
Prep Time: 20 minutes


List of Ingredients




1 pound 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 cup chopped toasted pecans
Garnish: finely sliced chives

Recipe



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.