Tangy Cheese Pot

• 1 lb cheddar cheese, grated
• 1 teaspoon curry powder
• 1 teaspoon chives, chopped
• 12 teaspoon Dijon mustard
• 18 teaspoon cayenne pepper
• 12 teaspoon onion salt
• 13 cup sherry wine
• 1 tablespoon peanut oil

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.

cheddar cheese, curry powder, chives, mustard, cayenne pepper, onion salt, sherry wine, peanut oil

Taken from www.food.com/recipe/tangy-cheese-pot-272756 (may not work)