INGREDIENTS

  • 1 lb cheddar cheese , grated
  • 1 teaspoon curry powder
  • 1 teaspoon chives , chopped
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon onion salt
  • 1/3 cup sherry wine
  • 1 tablespoon peanut oil

DIRECTIONS

  1. For electric blender: Blend half of cheese and remaining ingredients on medium speed until smooth.
  2. Add remaining cheese and blend until smooth.
  3. If too thick, add about 1/4 cup sherry.
  4. Store in air-tight container for 1 month.