Green oaks cheese spread

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

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