NIPPY CHEESE SPREAD
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Remove the cheese from the container and mash.
- Add the onion, sweet pepper, sweet green relish, chopped olives, chopped egg, crushed soda crackers and mayonnaise.
- Mix well. Refrigerate several hours or overnight. Can freeze for future use.
- Bring a pot of water to boil.
- Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking.
- Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.
- Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white.
- If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge.
NIPPY DIP
Kids Love It! Serve With Any Type Of Cracker Or Chip.
Provided by Shelly Stone Douglas
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Let Cheeses Come To Room Temperature. Combine All Ingeredients And Stir Until Smooth.
- 2. Chill Until Ready To Serve.
CHEDDAR CHEESE SPREAD
A simple spread like this with some crackers is often all you need when entertaining. Letting the spread refrigerate overnight blends the flavors beautifully. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.
Nutrition Facts :
CANADIAN SHARP CHEDDAR CHEESE SPREAD
Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.
Provided by WestCoastMom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g
NIPPY HORSERADISH CHEESE SPREAD
Make and share this Nippy Horseradish Cheese Spread recipe from Food.com.
Provided by Tonkcats
Categories Spreads
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In top of double boiler over boiling water, combine the cream cheese and Cheddar cheese. Stir until cheeses are melted and blended together.
- Add the mayonnaise and the horseradish.
- Turn into bowl and let stand for at least 30 minutes for flavors to blend.
- Good served at room temperature or chilled.
- To store, place in a covered container and refrigerate. For dipping or spreading, fresh vegetables, Melba toast or crisp crackers of your choice. Will keep in refrigerator for 2 weeks.
Nutrition Facts : Calories 1761.2, Fat 154.1, SaturatedFat 91.9, Cholesterol 488.5, Sodium 2588.8, Carbohydrate 28.3, Fiber 4.7, Sugar 19.9, Protein 71.7
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