Cheddar and Roasted Red Pepper Dip

This recipe is from my new book: "Holiday Entertaining" that I got from my friend PJ.  We brought the dip to a party.  This dip serves 8-10 people.

Image by Jason Hedlund

Ingredients:
2.5 cups shredded cheddar
3/4 cup roasted red peppers packed in olive oil, drained and coarsely chopped
1/4 cup low-fat sour cream
2 Tbsp heavy cream
2 Tbsp minced shallots
1/4 tsp salt
1/2 tsp freshly ground white pepper (we used black)

Directions:
1.  In a blender or food processor, combine the cheese, roasted red peppers, sour cream, heavy cream, and shallots and process until smooth, about 1 minute.
2.  Add the salt and pepper and pulse a few times just to blend.  Taste and adjust the seasoning.  The dip can be refrigerated for up to 2 days before serving.  Transfer to serving bowl and serve at room temperature.  Enjoy!!

Jason's Rating: 5.5/10
Beth's Rating: 7/10

Nutrition:
115 calories
9g fat (7g saturated)
30mg cholesterol
250mg sodium
2g carbohydrates
0g fiber
1g sugar
6g protein