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Tangy Potted Cheese

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Submitted by rookiecowgirl

YIELD

6 servings

PREP

15 min

COOK

?

READY

2 hrs

Ingredients

4 115.6
OUNCES ML/G CHEDDAR CHEESE
¼ 59
CUP ML BUTTER
softened
1 15
TABLESPOON ML PORT WINE
or sherry
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
½ 2.5
TEASPOON ML CARAWAY SEEDS
1 5
TEASPOON ML PREPARED MUSTARD
coarsely ground
¼ 1.3
TEASPOON ML WORCESTERSHIRE SAUCE
¼ 59
CUP ML WALNUTS
coarsely chopped
1 1
X X CRACKERS
or melba toast *
1 1
X X PARSLEY SPRIGS
optional *

Directions

Finely grate cheese into a bowl.

Add butter and mix well.

Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce.

Mix thoroughly until well combined.

Spoon mixture into a serving dish.

Cover with walnuts and press walnuts down lightly into mixture.

Chill at least 2 hours.

Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired.

Variation: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste.

Note: This spread will keep in a refrigerator for up to 5 days.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 145 86% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 127mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 3%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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