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
2.5 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.
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