Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
16 ounces | Cream cheese |
1 pounds | Jar sharp Cheddar cheese |
¼ pounds | Soft butter |
¼ cup | Dry sherry |
2 tablespoons | Dry vermouth |
½ teaspoon | Dry mustard |
½ teaspoon | Worcestershire sauce |
2 drops | To 3 dr Tabasco sauce |
½ teaspoon | Seasoned salt |
½ teaspoon | Celery salt |
¼ teaspoon | Oregano |
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.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis