Photo by Kieran Wagner

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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

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.

  • from Jason Alley, chef/partner of Comfort and Pasture, Richmond, VA

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