bottomless cheese crock btvc62a

3 Servings
4 cups Cheddar cheese;shred;softene
3 ounces Cream cheese; softened
2 tablespoons Olive oil
1 teaspoon Dry mustard
1 teaspoon Garlic salt
2 teaspoons Brandy

In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard, garlic salt, and brandy; beat until well blended. Pack into a container, cover, and refrigerate for a week before serving. Makes about 3 cups. To add to the crock, use firm cheeses, such as Swiss, jack, and Cheddar. Shred and beat in, adding small amounts of olive oil or cream cheese for good consistency. Add 1½ tsp brandy, sherry, port, beer, or kirsch for each cup of cheese added. Cover and refrigerate for several days before serving. Use every week or two, reserving some of the original mixture to keep the crock going.

Rita Taule BTVC62A

Similar recipes

Random recipe of the day

Strawberry and apple jam

Follow us

 Subscribe in a reader