Sherried Stilton and Green Peppercorn Spread

This is a recipe from Gourmet Magazine's December 1992 Issue. It is quick and easy to put together and keeps for 1 week, covered and refrigerated. I suggest that you make this at least the day before serving to allow the flavours to develop.

• Ready In: 20 mins
• Yields: 2 1/2 cups

Ingredients

• 3⁄4 lb Stilton cheese, crumbled and softened (about 3 cups )
• 6  ounces cream cheese, softened
• 2 -3  tablespoons  green peppercorns in brine, drained
• 1⁄4 cup medium-dry sherry, to taste
•  salt and pepper, to taste

Directions

1. In a food processor blend the Stilton, the cream cheese, the peppercorns, Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or serving ramekins.
2. Serve the spread with crackers.