PORT WINE CHEESE SPREAD
Celebrate the holidays with this port wine cheese spread recipe made with cheddar cheese and sour cream.
Provided by Diana Rattray
Categories Appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a small bowl, combine wine and melted butter.
- In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
- With motor still running, gradually add the butter and wine mixture, processing until smooth.
- Serve with assorted crackers.
Nutrition Facts : Calories 172 kcal, Carbohydrate 2 g, Cholesterol 44 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 401 mg, Sugar 1 g, Fat 15 g, ServingSize 4 cups (16 servings), UnsaturatedFat 0 g
PORT WINE CHEESE BALL
I love this from the store, but too expensive. I found 1 recipe for this, and it didn't work. I messed around with it until it was what I wanted. The way my staff at work were acting, they think this is the best. I do too, and hope the people at recipezaar enjoy it as well.
Provided by cricketbird
Categories Spreads
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
- In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
- Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
- Form cheese into a ball, roll in chopped pecans, or use walnuts if you'd rather.
- Serve with crackers.
- Enjoy!
PORT WINE & SHARP CHEDDAR CHEESE SPREAD
Perfect for the Holidays, or, anytime!
Provided by TROY RAY
Categories Other Snacks
Time 40m
Number Of Ingredients 9
Steps:
- 1. Using room temperature wine, place in small bowl and add gelatine; mix well. Add parmesan cheese and dissolve by stirring constantly with a small whisk. Set aside and let gelatine form.
- 2. Heat half & half in a saucepan until bubbles form around edge of pan; do not boil.
- 3. Place grated cheddar in food processor. Slowly add half & half and mix until cheese is smooth and silky. Add salt and pepper.
- 4. In a serving bowl, place 1/3 of the cheese mixture on the bottom. Dollop 1/3 of the port wine "jelly" on to the cheese. Using a chopstick, "marble" the port, but not mixing completely with the cheddar. Repeat this step two more times. Remember, the last time you do this step is your "presentation". Swirl carefully!
- 5. Chill for at least 6 hours so the flavors can marry. When ready to serve, let come up to [nearly] room temperature. Enjoy!
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