| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dips/spread, Cheese, Artchokes | 1 | servings | |
INGREDIENTS
| 1 | lb | Sharp cheddar cheese; preferably white |
| 1 | Stick Sweet butter; softened | |
| 2 | ts | Dijon mustard; or to taste |
| Cayenne pepper; to taste | ||
| 1/4 | c | Dry sherry; or more to taste |
| 1 | c | Chopped toasted pecans -; (to 1 1/2 cups) |
| Finely sliced chives; for garnish |
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. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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