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Potted Cheese Spread with Crackers

Source of Recipe


Bon Appetit, February 1998






List of Ingredients



• 10 ounces sharp Cheddar cheese, diced, at room temperature
  
• 1/3 cup ruby port
  
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
  
• 1 Tbsp Dijon mustard
  
• 1/2 tsp black pepper
  
• 1/4 cup finely chopped green onions
  
• .
  
• Assorted crackers
  






Instructions



1. Combine cheese, port, butter, mustard and pepper in food processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions, using on/off turns; process until just blended.
   
   
2. Transfer spread to a small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
   
   
3. Place bowl of spread on platter; surround with crackers and serve. (Makes 2 cups.)
   
   Suggested wine: Sauvignon Blanc.
   
   VARIATION: Stuff large olives with the cheese spread or serve the spread with veggies, along with or in place of the crackers.