Green Oaks Cheese Spread
Yield
6 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| 1 | pound |
cheddar cheese, very old, sharp
|
|
| ¼ | pound |
butter
softened |
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | tablespoons |
vermouth
dry |
* |
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
celery salt
|
|
| ¼ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 453.6 | g |
cheddar cheese, very old, sharp
|
|
| 113.4 | g |
butter
softened |
|
| 59 | ml |
sherry
dry |
*
|
| 3E+1 | ml |
vermouth
dry |
* |
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
celery salt
|
|
| 1.3 | ml |
oregano
|
|
Directions
Mix cheese with butter until thoroughly blended.
Add remaining ingredients and stir until well mixed.
Pack in a crock, cover and refrigerate.
Bring to room temperature to serve with crackers.
