0
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.
Calories 54, Protein 2.5g, Carbohydrates 0.4g, Fat 4.6g, Sodium 67mg.
This easy spread can be made days ahead and frozen 1 to 2 weeks.