Sherried cheddar spread

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10 min


3 cups (750 mL)


  • 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


  • 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
  • 2.5 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 4.6 g,
  • Sodium
  • 67 mg.

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