EVIE’S PUB CHEESE

Makes: 4 cups (1 L); serves 8-10 as a snack 1 1/2 lb (680 g) finely grated Colby cheese

1 cup (250 mL) mayonnaise, preferably Hellmann’s

1/2 cup (125 mL) sour cream 1/2 cup (125 mL) cream cheese, at room temperature

1/2 small white onion, grated on a box grater

2 tbsp (30 mL) finely minced red bell pepper

2 tbsp (30 mL) minced cornichon pickles

2 tbsp (30 mL) cornichon pickle juice

1 scallion, finely chopped

2 tsp (10 mL) onion powder

1 1/2 tsp (7.5 mL) Worcestershire sauce

1 tsp (5 mL) sweet Spanish paprika

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) ground turmeric 1 tsp (5 mL) celery seed, crushed 1 garlic clove, minced

10 dashes of hot sauce Kosher salt and freshly ground black pepper Crackers, for serving

1. In a large bowl, combine the Colby cheese, mayonnaise, sour cream, cream cheese, onion, bell pepper, pickles and pickle juice, scallion, onion powder, Worcestershire, paprika, mustard, turmeric, celery seed, garlic and hot sauce.

2. Fold together with a rubber spatula until well mixed; season to taste with salt, black pepper, and hot sauce.

3. Serve the spread at room temperature with crackers. The cheese can be made up to 4 days ahead and refrigerated; bring to room temperature before serving.