Cheddar Cheese & Brandy Spread
Yield
1 servingPrep
10 minCook
?Ready
10 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
cheddar cheese
room temp. |
|
| 3 | tablespoons |
butter
room temperature |
|
| 2 | tablespoons |
brandy
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
cheddar cheese
room temp. |
|
| 45 | ml |
butter
room temperature |
|
| 3E+1 | ml |
brandy
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Grate cheese.
Put in bowl of mixer with butter and beat until blended.
Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable.
Add pepper and pack into well-washed container.
Makes about 6 ounces of spread, enough to fill one coffee mug.
Store the cheese in the refrigerator and use it promptly.
