Title: Sherry-Cheese Spread
Categories: Appetizer Southern
Yield: 2 Cups

1	lb	Cheese, Cheddar; shredded
2	tb	Butter (or marg.); softened
1	ts	Sugar
1/2	ts	Salt
	ds	Cayenne pepepr
1/3	c	Sherry, dry; to 1/2 cup

Let cheese stand at room temperature at least 10 minutes after shredding. Cream butter; blend in cheese, sugar, salt, and cayenne. Gradually add sherry, mixing well. Put in a covered container and refrigerate until ready to serve. Serve with crackers or corn chips.

SORUCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

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