| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Extra-sharp yellow Cheddar; grated coarse |
| 1/4 |
lb |
Extra-sharp white Cheddar; grated coarse |
| 1 |
|
Green bell pepper; cut into very thin |
|
|
; 1-inch-long strips |
| 1/2 |
c |
Thinly sliced scallion |
| 1/2 |
c |
Bottled mayonnaise |
| 1 1/2 |
ts |
Dijon-style mustard |
|
|
Saltine crackers as an accompaniment |
INSTRUCTIONS
In a bowl toss together the Cheddars, the bell pepper, and the
scallion, add the mayonnaise, the mustard, and black pepper to taste,
and combine the mixture well. The spread keeps, covered and chilled,
for 1 week. Serve the spread with crackers.
Makes about 2 cups.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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