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Cheddar butter
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| Artist: |
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| Categories: |
Dips & Spreads, Spreads & Salsas |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1/2
| cup | Butter, room Temperature | | 3/4
| cup | Shredded Cheddar Cheese, at | | | -at room temperature, (3 oz) | | 3
| | Drops of hot pepper sauce | | | Salt to taste |
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Procedures:
| 1 | In a blender or food processer fitted with metal blade, combine all ingredients. | | 2 | Scraping container often, processs until almost smooth. | | 3 | Cheese will retain some texture. | | 4 | Spoon into small serving dish. | | 5 | Cover and refrigerate. | | 6 | Let stand at room temperature 20 to 30 minutes before serving. | | 7 | Makes about ?cup. | | 8 | Variation: substitute ?cup (3 oz) shredded swiss cheese or ?cup (1 oz) crumbled roquefort or blue cheese for the cheddar cheese. | | 9 | Add 1 teaspoom crumbled dried herbs. |
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