Sherried cheddar spread

Name: Sherried cheddar spread
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 1 roasted red pepper, store-bought or home-roasted; 250-g container spreadable cream cheese; 1/4 cup dry sherry; 400-g pkg grated cheddar, about 4 cups; 1 tsp finely chopped pickled jalapenos, optional; 2 tbsp chopped parsley; celery sticks, optional

Prep Time10 min
Total Time10 min
Makes3 cups (750 mL)

By Chatelaine

Ingredients

1 roasted red pepper, store-bought or home-roasted
250-g container spreadable cream cheese
1/4 cup dry sherry
400-g pkg grated cheddar, about 4 cups
1 tsp finely chopped pickled jalapenos, optional
2 tbsp chopped parsley
celery sticks, optional

Instructions

Chop roasted pepper into 1/2-inch (1-cm) pieces. In a food processor, whirl cream cheese with sherry until mixed, scraping down side as necessary. Scrape into a medium-size bowl. Stir in cheddar, roasted pepper and jalapeño pepper. Taste, then add more sherry, if needed. Use right away or cover and refrigerate up to 2 weeks. Before serving, bring to room temperature. Stir in or sprinkle with parsley. Spoon into celery sticks or a serving bowl. Have vegetable crudités or bread sticks for dipping.

Nutrition (per serving)

Calories 54, Protein 2.5g, Carbohydrates 0.4g, Fat 4.6g, Sodium 67mg.

This easy spread can be made days ahead and frozen 1 to 2 weeks.

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Cocktails cakes

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