Cheddar Cheese Dip

Name: Cheddar Cheese Dip
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3 to 4 cups
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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 3 to 4 cups

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 3 to 4 cups

Ingredients

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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

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.