Sherried cheddar spread
0
- Prep Time10 min
- Total Time10 min
- Makes3 cups (750 mL)
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.
