Cheddar Cheese Dip

Name: Cheddar Cheese Dip
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

7 ingredients

7 steps

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.
2

In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
3

Transfer to a mixing bowl, cover and refrigerate until needed.
4

(You can do 2 weeks before serving.)
5

Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks.
6

Dust with chives for garnish
7

Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.