Cheese and crackers are a food staple in my book. This last weekend we had a Sunday brunch at my house. After eating Brunch I was go to go until dinner, but my kids seem to think they have to eat at least 3 times a day not matter what! So I decided to make this cheese spread to help tide them over until our 5 o’clock dinner. This recipe came from Amber’s Delectable Delights. It was tasty and I loved it best on the triscuit crackers. My only complaint was that the spread was quite thick. Next time, I think I’ll add a little milk to help thin it out just a bit. I served mine immediately. We put the leftovers in the fridge for the next day and the cheese does get quite firm after being in the fridge. If you put it in your refrigerator, make sure you give it a little time to sit out before you serve it. This made a great snack and would also work great as an appetizer.
8 oz. cream cheese
1 clove garlic
1 teaspoon parsley
Dash of Tabasco
Dash of Worcestershire sauce
Salt and pepper to taste
(I would also add a little milk to help thin it out a little)
In a food processor fitted with the shredding disk, shred cheddar and pepper jack cheese. Empty the cheese from the work bowl and place the metal blade into the bottom of the bowl.
Add the cream cheese, garlic and remaining seasonings into the work bowl and process for one minute. Add in the shredded cheese and process for 1-2 minutes or until everything is well mixed and creamy. (Add a little milk to make desired consistency)
Store in refrigerator until ready to serve. Serve with crackers and/or pretzels.