Tangy potted cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Cheddar cheese |
| ¼ | cup | Butter, softened |
| 1 | tablespoon | Port or sherry |
| 4 | Green onions, finely chopped | |
| ½ | teaspoon | Caraway seeds |
| 1 | teaspoon | Coarsely ground mustard |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | cup | Walnuts, coarsely chopped |
| Crackers or melba toast | ||
| Fresh parsley sprigs (opt) | ||
Directions
Finely grate cheese into a bowl. Add butter and mix well.
Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined.
Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired.
VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste.
NOTE: This spread will keep in a refrigerator for up to 5 days.
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