recipe 
yields
4 Servings
1½ pounds sharp cheddar cheese, freshly grated
1 medium red bell pepper, roasted, peeled, and seeded and then finely diced
1 small shallot, minced
2 sprigs fresh tarragon, stems removed, minced
1¼ cup mayonnaise, preferably Duke’s
2 dashes Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon freshly ground black pepper
Ingredients
steps
Combine all ingredients very well in a large mixing bowl. Chill for at least 2 hours, or up to one day. Serve with crackers, pickles, and crudités.
Date Published: 10.04.14
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- from Jason Alley, chef/partner of Comfort and Pasture, Richmond, VA
