Food Processor Cheese Spread

HAM AND CHEESE SPREAD

Steps:

• In a food processor, combine all ingredients except 2 tablespoons parsley; cover and pulse until ham is minced. Do not over process. Roll into a ball; wrap in plastic and chill until firm. , Roll cheese ball in remaining parsley. Serve with crackers.

HOMEMADE CHEESE SPREAD

Steps:

• Remove any rinds from hard cheeses. Cut cheeses into 1/2-inch cubes.
• Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, 2 minutes.
• Serve as-is or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week.

BACON CHEESE SPREAD

Steps:

• Place cheese, mustard, margarine and pepper in food processor or blender container; cover. Process until well blended.
• Bring wine just to boil. With food processor running, gradually add wine to cheese mixture, processing until well blended. Place in medium bowl; stir in bacon and onion. Transfer to serving bowl, if desired; cover.
• Refrigerate several hours to allow flavors to blend. Let stand at room temperature 1 hour before serving. Serve with crackers.

PIMIENTO CHEESE SPREAD

Steps:

• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

HOLIDAY CHEDDAR SPREAD

Steps:

• 1. In a large bowl or in food processor, combine softened cream cheese and butter until thoroughly blended.
• 2. Add pinch pepper and just enough liquid (beer, non-alcohol beer or white wine) to make the cream cheese mixture fluffy.
• 3. Add grated old Cheddar cheese and combine thoroughly. You may need to add just a bit more liquid so that it retains nice texture, but not to worry if it's a bit thick and heavy. It still tastes great!
• 4. Add onion, but combine only until blended in. If using food processor, pulse on/off a couple of times, but do not overwork or onion taste can become overwhelming.
• 5. Spoon into a bowl and sprinkle with a parsley sprig or some paprika so that it looks pretty. Remove from fridge about 20 minutes before serving. Serve with crackers.

VEGGIE CREAM CHEESE SPREAD

Steps:

• Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

CREAMY CHICKEN SPREAD

Steps:

• Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.

CUCUMBER CREAM CHEESE SPREAD

Steps:

• Add cucumber to food processor bowl.
• Cut the roots off green onions and place in food processor.
• Cover and process until coarsely chopped - be sure to not over process. You want chunks not puree/liquid.
• Add cream cheese, Worcestershire sauce and salt to the bowl and cover and process until smooth. Transfer mixture to a serving bowl.
• Cover and refrigerate overnight to allow the flavors to meld.

VEGETABLE CREAM CHEESE

Steps:

• Combine vegetables and cheese in food processor. Puree until smooth. As an alternative, soften cheese in microwave for 30 seconds and stir in vegetables.

ODIE'S PIMENTO CHEESE SPREAD

Steps:

• Chop 1 pound sharp cheddar cheese in very small pieces.
• Add 1 (4 ounce) jar of pimentos.
• Chop all in meat grinder.
• Pour dressing over cheese, mix well, and refrigerate for a few hours.
• To make dressing:.
• Lightly beat the egg.
• Mix egg, milk, sugar, vinegar, salt, flour, and pepper in a saucepan.
• Cook on low, stirring with a whisk until well blended and thickened.
• Note that the online editor insists on spelling it pimientos in the ingredient list which is why I typed "pimentos" in parenthesis above.

SOUTHERN CHEESE STRAWS

Steps:

• Preheat oven to 375. Butter two large baking sheets. Grate cheese in bowl of food processor and remove to another bowl.
• Place flour and Cayenne pepper in food processor and pulse to combine. Add cheese and butter to food processor and run until well mixed and a ball of dough forms. If you don't have a food processor, just use a fork and stir until well mixed.
• Press dough through cookie press onto cookie sheets. Bake at 375 for about 14 minutes or until golden brown.
• You can also wrap the dough in wax paper and chill for thirty minutes, then slice thinly (about 1/4 inch) into cookies and bake. Or you can freeze the dough until needed.

EASY GARLIC HERB VEGAN CHEESE SPREAD

Steps:

• To a high-speed blender or food processor add the water, lemon juice, garlic, and almond flour. Blend until the texture is smooth and creamy. You may have to stop a couple of times to scrape down the sides. You can also add 1 tablespoon of water at a time to help the blending process, but don't add too much or you will get runny cheese.
• Transfer the mixture to a small mixing bowl, add nutritional yeast and herbs, and stir until everything is well combined. Taste and season with salt as necessary.
• Spoon the vegan cheese spread into the desired container, make sure it's packed really well, place it in the fridge, and allow the cheese to sit for 1-2 hours if you prefer a firmer spread.
• Enjoy with veggies, crackers, bagels, or sandwiches.

FETA CHEESE SPREAD

Steps:

• In a food processor, add the Feta cheese, Ricotta cheese, garlic, lemon juice, lemon zest, and olive oil. Purée until smooth.

COACH FARM CHEESE SPREAD

Steps:

• In a food processor blend goat cheese, cream, paprika, caraway seeds, mustard, garlic, anchovies, and salt and pepper to taste until smooth.
• Transfer mixture to a bowl and stir in scallions and capers. Chill spread, covered, at least 2 hours and up to 2 weeks. Serve as a dip for crudité or as a spread for crackers or sandwiches. Makes about 2 1/2 cups.