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Cheese Potpourri And Crackers |
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Serves: 5 Print this Recipe1 1/2 pounds sharp cheddar cheese cubed 1/4 pound roquefort cheese crumbled 1 teaspoon dry mustard 2 tablespoons butter real, softened 1 worcestershire sauce Several drops Tabasco® pepper sauce 2 tablespoons green onions minced 1 1/2 cups white wine good dry or 3/4 cup water + 3/4 cup dry vermouth Place all ingredients in blender or food processor ( 1/3 ingredients at a time); process until light and fluffy. Use as filling for celery and cherry tomatoes, or on cucumber rounds. This is an excellent spread for crackers, party rye, or pumpernickel bread. Note: Can be frozen or keeps well in refrigerator, tightly covered. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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