Cheddar Cheese Dip (Michele Urvater) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
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 |
1/4 cup or so of dry sherry |
1 to 1 1/2 cups chopped toasted pecans |
garnish: finely sliced chives |
Directions:
1. 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
2. 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
3. Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
|
|