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Cheese: Cheddar Cheese Dip

Source of Recipe

food tv network


List of Ingredients

1 pound white sharp cheddar cheese
1 stick softened sweet butter
2 teaspoons Dijon mustard
cayenne pepper to taste
1/4 cup dry sherry
1 cup chopped toasted pecans
fine 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. Yield: 3 to 4 cups.