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Whisky Cheddar Spread
21 Mins
2 Cups
Diet Restriction
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0 Votes
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Secret Ingredients
  • 1/3 cup hazelnuts
  • 2 cups extra-old cheddar cheese, diced and at room temperature (10 oz/300 g)
  • 1/4 cup butter, softened
  • 2 tablespoons scotch whisky or 2 tablespoons milk
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon black pepper
  1. On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.
  2. In food processor, combine cheese, butter, whisky, mustard and pepper until smooth.
  3. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed.
  4. Scrape into bowl; sprinkle with remaining hazelnuts.
  5. (Make-ahead: Cover and refrigerate for up to 3 days.).
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