Try this Cheddar Cheese Dip recipe, or contribute your own.
Suggest a better descriptionGrate 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. 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 or crocks. Dust with chives for garnish. Serve with crackers, or a crunchy vegetable like celery or fennel or jicama. This recipe yields 3 to 4 cups. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6617 broadcast 01-23-1998) Recipe by: Michele Urvater
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1828 | ||
Calories from Fat: 1353 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 150.3g | 200 % | |
Saturated Fat 95.7g | 478 % | |
Monounsaturated Fat 42.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 476.3mg | 147 % | |
Sodium 2816.8mg | 97 % | |
Potassium 444.5mg | 12 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 112.9g | 161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1828
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.