Recipe courtesy of Michele Urvater

Cheddar Cheese Dip

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 3 to 4 cups
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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


  1. 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
  2. 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
  3. Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
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