Cheddar Cheese Dip

Total Time:
20 min
20 min

3 to 4 cups

  • 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
  • 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.

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Recipe courtesy of Food Network Kitchen