POTTED CHEESE SPREAD

Recipe Name: POTTED CHEESE SPREAD
Category: APPETIZERS
Serves: 8

10 OUNCES SHARP CHEDDAR CHEESE, DICED, ROOM TEMPERATURE
1/3 CUP RUBY PORT
1/4 CUP UNSALTED BUTTER, ROOM TEMPERATURE
1 TBSP DIJON MUSTARD
1/2 TSP BLACK PEPPER
1/4 CUP FINELY CHOPPED GREEN ONIONS
ASSORTED CRACKERS

COMBINE CHEESE, PORT, BUTTER, MUSTARD AND PEPPER IN PROCESSOR UNTIL MIXTURE IS SMOOTH, SCRAPING DOWN SIDES OF BOWL OCCASIONALLY. ADD ONIONS; USING ON/OFF TURNS, PROCESS UNTIL JUST BLENDED. TRANSFER SPREAD TO SMALL BOWL OR CROCK.

PLACE BOWL OF SPREAD ON PLATTER. SURROUND WITH CRACKERS AND SERVE.

here’s another popular one around here -

PORT WINE CHEESE SPREAD

1/2 cup port wine
1/4 cup butter, melted
16 ounces Cheddar cheese, grated
1 cup sour cream
1 1/4 teaspoons salt
1/8 teaspoon cayenne

In a small bowl, combine wine and melted butter. In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth. With motor still running, gradually add the butter and wine mixture, processing until smooth.
Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers.
Makes about 4 cups.