We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Hot-Stuff Cheddar Pâté
Early Summer 2002
Cayenne pepper pops a hit of heat into this smooth Cheddar spread. Use a bit of cayenne for spice that builds up over several bites or the whole amount for instant heat.
Makes 1¾ cups (425 mL)
3 cups (750 mL) grated extra-old Cheddar cheese, preferably orange-coloured
1 cup (250 mL) creamy cottage cheese
1/4 to 1/2 tsp (1 to 2 mL) cayenne
1. Whirl half of grated cheese with cottage cheese and cayenne in food processor until well-mixed. Add remaining grated cheese and whirl again until smooth.
2. Pile into a small serving bowl. Cover and chill until ready to serve. If tightly covered, the pâté will keep for a week or more in the refrigerator. Serve at room temperature. Spread on cooling cucumber slices, whole-wheat crackers or thinly sliced pumpernickel bread.
Makes 1¾ cups (425 mL)
