Cheddar Cheese Dip

1. 1

   Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature.

2. 2

   In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy

3. 3

   Transfer to a mixing bowl, cover and refrigerate until needed.

4. 4

   (You can do 2 weeks before serving.)

5. 5

   Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks.

6. 6

   Dust with chives for garnish

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.