Cheddar Spread Recipes

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

CHEDDAR CHEESE SPREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

CHEDDAR SPREAD

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

IPA AND CHEDDAR SPREAD

Steps:

• Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper-towel-lined plate. Allow to cool slightly, then crumble and divide in half.
• While the bacon is cooking, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until fragrant, 5 to 7 minutes.
• In a medium bowl, stir together the Cheddar, beer, parsley, lime juice, Worcestershire, cumin, cayenne, half of the jalapenos, the cream cheese, garlic cloves and half of the crumbled bacon until well combined. Season with salt.
• On a large plate, stir the toasted pecans, remaining jalapenos and bacon together until evenly distributed. Wet hands slightly to prevent the cheese from sticking. Shape the cream cheese mixture into a ball.
• Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving.

CHEDDAR SPREAD

Steps:

• Soften cream cheese in bowl with fork. Add cheddar, mayonnaise and mustard and blend well.
• Add pimiento, onion, thyme and parsley, if desired, and mix thoroughly.
• Cover and let mixture stand for at least 30 minutes before serving.

BACON CHEDDAR SPREAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.

HOLIDAY CHEDDAR SPREAD

Steps:

• 1. In a large bowl or in food processor, combine softened cream cheese and butter until thoroughly blended.
• 2. Add pinch pepper and just enough liquid (beer, non-alcohol beer or white wine) to make the cream cheese mixture fluffy.
• 3. Add grated old Cheddar cheese and combine thoroughly. You may need to add just a bit more liquid so that it retains nice texture, but not to worry if it's a bit thick and heavy. It still tastes great!
• 4. Add onion, but combine only until blended in. If using food processor, pulse on/off a couple of times, but do not overwork or onion taste can become overwhelming.
• 5. Spoon into a bowl and sprinkle with a parsley sprig or some paprika so that it looks pretty. Remove from fridge about 20 minutes before serving. Serve with crackers.

CHEDDAR HORSERADISH SPREAD

Steps:

• Stir together all ingredients with 1/4 teaspoon each of salt and pepper.