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Ingredients

  • 12 ounces shredded sharp Cheddar cheese (about 3 cups/750 mL)
  • 2/3 cup (160 mL) reduced-fat mayonnaise
  • 1/4 cup (50 mL) chopped roasted red bell peppers
  • Salt and freshly ground pepper
  • Dash of hot sauce or cayenne pepper (optional)
  • 1/2 cup (125 mL) sliced almonds, toasted

DIRECTIONS

    1. In a food processor, combine cheese, mayonnaise, bell peppers and a pinch each of salt and pepper. Add hot sauce, if using. Pulse the processor to blend ingredients but not completely puree them.
    2. Scrape down the sides of the processor, taste and adjust seasoning as needed. Pulse again, then scoop out the spread into a bowl. Fold in almonds.
    3. Cover and refrigerate the spread for at least 30 minutes for the flavours to come together before serving.
    4. Makes about 2 1/2 cups (625 mL).
    5. Recipe courtesy Almond Board of California