Here is an easy spread to make and enjoy this weekend! The ingredients are staples that we often have in the refrigerator: good extra sharp cheddar cheese, cream cheese, butter, Dijon mustard and green onions. What gives it an incredible depth of flavor is a generous splash of ruby port wine. All the ingredients go into the food processor and within seconds you have a great cheese spread to enjoy at your next gathering or to bring to any cocktail party.
Potted Port Wine Cheese Spread
- 10 oz. extra sharp yellow cheddar cheese, at room temperature
- 3-4 TBSP. ruby port wine
- ¼ cup butter, at room temperature
- ¼ cup cream cheese, at room temperature
- ½ TBSP. Dijon mustard
- ¼ tsp. black pepper
- ¼ cup green onions, finely chopped
- In the bowl of a food processor, combine the cheeses, the port, the butter, the mustard and the pepper. Blend until the mixture is smooth, scraping down the sides of the bowl as needed.
- Next, chop the green onions and add them to the cheese mixture. Pulse until just blended. Transfer the cheese spread to a small bowl or crock. Cover well and refrigerate at least for a few hours or overnight.
- Before serving, let the cheese come to room temperature for an hour. To serve, place the bowl on a platter and surround it with your favorite crackers, pita chips and spicy nuts.
This cheese spread can be made 3-4 days ahead. Always bring to room temperature before serving.
I shot the same photo with a different background and loved each one for different reasons….Since I couldn’t decide which one to use for this post, I decided to include both! Which one did you like the most?
BOTH photos look great to me, and show the cheese spread to its greatest advantage! 🙂