Cheddar Spread Recipes

CHEDDAR CHEESE SPREAD

Steps:

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

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 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.

CHAMPAGNE CHEDDAR SPREAD

Steps:

• 1. Place all ingredients in food processor; cover. Process until smooth. Spoon into serving bowl. Cover.
• 2. Refrigerate at least 2 hours to allow flavors to blend. Let stand at room temperature to soften slightly. Serve with assorted cut-up vegetables, crackers or French bread slices.

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.

ZIPPY CRANBERRY CHEDDAR SPREAD

Steps:

• In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

CHEDDAR AND GREEN PEPPER SPREAD

Steps:

• In a bowl toss together the Cheddars, the bell pepper, and the scallion, add the mayonnaise, the mustard, and black pepper to taste, and combine the mixture well. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

SAVORY CHEDDAR SPREAD

Steps:

• Combine cream cheese, miracle whip, shredded cheese and scallion.
• Add half the amount of bacon (crumbled).
• Spoon into a glass pie dish.
• Crumble the remaining bacon and one sleeve of ritz crackers.
• Sprinkle on top of cheese mixture.
• Bake at 400F for 20 minutes.
• Serve warm with the remaining ritz crackers.

CREAMY CHEDDAR SPREAD

Steps:

• Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add cheddar cheese and red pepper; mix well. Cover.
• Refrigerate at least 1 hour or until ready to serve.
• Serve as a spread with crackers.