Cheese And Dill Log Food

PISTACHIO-COVERED CHEESE LOG

Steps:

• In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
• Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
• Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

BEST CHEESE LOG EVER!

Steps:

• Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
• Add cheddar, mayo, dill pickles, onions and Worcestershire sauce.
• Cover and chill until firm or overnight.
• Roll into logs and roll into real bacon bits.
• Serve with crackers.

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

GOAT CHEESE WITH FRESH DILL

Steps:

• Place the packages of goat cheese into the freezer to slightly harden, about 15 minutes.
• Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
• Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
• Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.

DILLY CHEESE BALL

Steps:

• Beat first six ingredients until smooth. Shape into a ball; wrap in plastic. Refrigerate several hours. Sprinkle with parsley; serve with crackers.

SPICY MONTEREY JACK CHEESE LOGS

Steps:

• Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.
• Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving.
• Serve with a variety of crackers. Garnish if desired.