Sherried Cheddar Spread

Ingredients:

1 roasted red pepper, bought or home roasted
250g container of spreadable cream cheese
1/4 cup dry sherry
400g pkg grated cheddar cheese, (about 4 cups)
1 tsp finely chopped pickled jalapeno pepper (optional)
2 tbsp chopped parsley

Directions:

1. Chop roasted pepper into 1/2" pieces.

2. In a food processor whirl cream cheese with sherry until mixed scraping down side as necessary. Scrape into a medium size bowl.

3. Stir in cheddar, roasted pepper, and jalapeno pepper. Taste, then add more sherry if needed.

4. Use right away or cover and refrigerate up to 2 weeks. Before serving bring to room temperature. Stir in or sprinkle with parsley.

5. Spoon into celery sticks or leave in a serving bowl with bread sticks or crackers for dipping.


*Compliment of Chatelaine magazine.