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Just mix all the ingredients together and it's done. Make sure the cream cheese is soft. Great for school lunches with crackers or celery.
By coville123 from Brockville, Ontario
Melt Velveeta in top of double boiler. Take off stove and add mayonnaise and horseradish. Mix well and pour in containers. Refrigerate. Will keep for a long time.
Makes nice Christmas gifts if packaged in appropriate containers, such as cheese crocks. Tell recipients to save the container for refills, since they are certain to want more!
By Irishwitch from Aurora, CO
Melt cheese in double boiler or in the microwave on very low setting. Check frequently so it doesn't scorch. When melted, remove from heat and add other ingredients. Mix together well with hand mixer. Cover and store in refrigerator for several hours before serving. Keep refrigerated.
Source: My nursing mentor gave me this recipe over 35 years ago.
By Peggy from Palmyra, MO
Combine the cottage cheese, cheddar cheese, chives and Worcestershire in a blender or food processor and blend until barely smooth. Transfer in to a bowl, add ham and almonds and stir until well blended.
Combine all the ingredients and place in an 11x7 inch baking dish. Bake at 350 degrees F for 35-40 minutes or until bubbly and slightly brown around the edges.
Beat cheese and cream until well blended. Add nuts and olives. Good spread of sandwiches or crackers!
Preheat oven to 350 degrees F. Combine all ingredients; mix well. Spread mixture in 9 inch pie plate or quiche dish. Bake 12 minutes, stirring after 6 minutes.
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I would like to find a recipe for the cracker spread found at Hickory Farms. It is, I think, a cream cheese dip named Country Vegetable. Also, any other recipes for tried and true cracker dips that you enjoy would be appreciated! Thanks!
hi, i buy those small jars of cheese, like bacon flavor, mild chedder,smoked flavor,add some diced onion cream cheese, pecans,& mix all up in a ball, roll on some pecans, refrig till flavored.serve with the sociable crackers. its really good.
I had this at a 4th of July picnic today and I don't have an exact recipe, but it was a cheese ball made with cream cheese, dry Italian seasoning (like the kind in an envelope that you make your own salad dressing with), and it was rolled in shredded cheddar cheese.
I have a cheese recipe that I've had for 30 years or more.Everyone likes it and so simple to make.
Once again, using the small jars of cheese, combine a jar of the Old English and Roka Blue with 8 ounces of cream cheese. Makes a great after school snack as well as a quick appetizer for company.
I HAVE THAT RECIPE BUT NOW CAN'T FIND THE KRAFT ROCA BLUE CHEESE SO I HOPE BY JUST ADDING 1/4 CUP OF BLUE CHEESE WILL DO THE TRICK...I found the Old English...
I love to eat spreadable cheddar on crackers, like Kaukauna, but it is so expensive. Does anyone know a way to make this stuff from hard cheddar cheese?
I've never had that brand of spreadable cheese, but here is a recipe for one that my mom gave me...
2 8 ounce blocks cream cheese, softened
2 cups sharp or extra sharp cheddar, shredded
1 T each pimento, chopped green pepper and diced green onion
2 T worcestershire sauce
2 T lemon juice
dried parsley flakes, chopped nuts or paprika to garnish
Mix all ingredients, except garnish. Place in a pretty bowl or a bread bowl to serve. Sprinkle with desired garnish.
Note: I omitted the pimento from my version. Also I use yellow bell pepper instead of green.
Do you have a membership to Sam's Club? They sell spreadable cheese, 3 fairly lg containers in a pkg and it's pretty reasonable. I really like that kind of cheese too but I don't eat often enough that I'd want to make it myself. I just get it from time to time, enjoy it and not worry about how much it costs which I never noticed was too much. Also, Kraft makes spreadable cheese in little glass containers that you can re-use as a juice glass. The piemento cheese is quite good and there is one with olives too we like. I think they make one that is a cheddar one....there are quite a few varieties.
Cheddar Cheese Spread
5 tablespoons butter
1 pound Cheddar cheese -- sharp type, finely shredded
2 tablespoons milk, PLUS 2 teaspoons milk
1/4 teaspoon dry mustard
2 dashes red pepper
1 dash salt -- to taste
Warm a mixing bowl by running very hot tap water into it; dry it. Cut butter into thin slices place them in bowl to soften. Use the coarse side of a cheese grater to finely shred cheese --- you should get about 4 cups lightly packed cheese. Place the grated cheese, milk, mustard, and red pepper in the warm bowl with the butter. Use either a manual or electric beater to blend the ingredients into a thick, smooth, spreadable paste.
Depending on the texture of your Cheddar cheese, you may want to add another teaspoon milk; adjust salt to taste. Pack the spread in an attractive crock or jar and chill for 2 days. Let the spread stand at room temperature for an hour before using.
Food Processor Method: Double the ingredients so the blades will work. Have all the ingredients at room temperature; cut butter and cheese into pieces. Whirl all ingredients together until creamed and well mixed; stop the machine several times to scrape down the container sides. Season to taste with salt.
Wine and Cheese Spread: Omit mustard and red pepper. Replace milk with dry sherry, port wine or Burgundy wine.
Smoked Cheese Spread: Add drops of Liquid Smoke, to taste, to the blended paste; mix well.
Recipe Location: http://www.cdki pread78860.shtml
Recipe ID: 49644
This recipe is from CDKitchen http://www.cdkitchen.com
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