As temperatures continue to be all over the place I find myself having difficulty planning my weekly menu. Not sure if you are the same, but when it's warm I don't want a heavy meal. I found this recipe in one of my favorite cookbooks, Tupelo Honey. It's a warm cheese dip which is great for those cool fall evenings (sharing optional). Roasted red peppers combined with sharp cheddar cheese and stone ground mustard give this dip a little zing. I strongly encourage anyone who loves to cook to purchase this cookbook, or at the very least, visit this restaurant the next time you make it to Asheville, NC.
12 ounces of cheddar cheese (shredded)
3/4 cup of mayonnaise
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon stone ground mustard
1 1/2 teaspoon mustard powder
1/2 teaspoon sea salt
black pepper
3/4 cup diced roasted red bell pepper
serve with tortilla chips
HAPPY COOKING!!
