Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people
mix together well:
1 quart mayo
8 oz cream cheese, softened
1 T salt
1 T black pepper
1 tsp cayenne pepper
2 oz horseradish
1 oz Worcestershire sauce
1 T hot sauce (like Texas Pete)
1 lemon, zested and juiced
couple tablespoons chopped shallots or finely chopped sweet onion
~ 1/2 jar of roasted red peppers, drained and chopped
stir in:
1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well
Serve with crackers and/or veggie slices. Could easily be converted into a cheeseball.
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