CHEDDAR SPREAD

8 ounces sharp Cheddar cheese, shredded, at room temperature (2 cups)
2 tablespoons prepared mustard, preferably Dijon style
1/8 teaspoon cayenne
1/4 teaspoon sugar
1/4 cup plain yogurt

In small bowl of mixer beat cheese, mustard, cayenne and sugar until thoroughly blended. Stir in yogurt just to blend.

Cover and chill. Will keep in refrigerator about 2 weeks.

Good on bread, crackers or fresh crisp vegetables.

Makes about 1 1/2 cups
From: Recipelink.com
Source: Woman's Day magazine, September 27, 1978