Cheddar Almond Pâté

1/2 cup unblanched almonds
1 1/2 cup cheddar cheese, shredded
4 oz cream cheese, cubed
2 Tbsp dry sherry
2 tsp. Dijon mustard
pinch cayenne

Spread almonds on a baking sheet; bake in 350°F oven for 25 to 30 minutes or until toasted. Chop almonds finely; set aside. In food processor or by hand in a bowl, combine cream cheese, cheddar cheese, sherry, mustard and cayenne; blend until smooth. Add nuts and process to mix. Serve immediately or refrigerate in covered container for up to 3 days.

Serves 6. Approximately 3.7 net grams of carbohydrate per serving.