Cheddar crock

Yield: 1 Servings

Measure Ingredient
1½ cup Shredded Cheddar cheese (6-oz.)
½ teaspoon Dijon-style mustard
1 pack (3-oz.) cream cheese
¼ teaspoon Worcestershire sauce
¼ cup Butter or margarine
\N \N Few dashes bottled hot pepper sauce
⅓ cup Milk
\N \N Assorted crackers
1 tablespoon Chopped green onion

Bring cheeses and butt or margarine to room temperature. In a small mixer bowl, beat cheeses and butter or margarine with an electric mixer till combined. Add milk, green onion, mustard, Worcestershire sauce, and hot pepper sauce. Beat till smooth. Pack into a 16-oz. crock or jar.

Refrigerate at least 6 hours. Serve at room temperature with crackers.

Makes about 2 cups.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@... (Shawn Zehnder Lea) on Nov 24, 1997

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