Savory Cheddar Spread Food

THE BEST SAVORY CHEESE SPREAD APPETIZER

Steps:

• Grate extra sharp white cheddar. You'll need 2 cups. You can use a food processor or a hand grater to accomplish this. I have done it with both. The food processor just makes the process faster.
• Wash and chop 1 full bunch of green onions.
• Measure and set aside 1 cup of mayonnaise.
• Chop the pecans (to desired piece size). You'll need 3/4 cup chopped pieces. Tip: you can find small bags of pieces already chopped in the baking aisle of most grocery stores if you don't want to buy a large bag. I prefer to buy bulk bags since I do a lot of baking.
• Measure out 1/2 teaspoon cayenne pepper and set aside.
• Add 2 cups grated extra sharp white cheddar to a large mixing bowl or stand mixer. I prefer to mix mine in my kitchen-aid stand mixer, but by hand works just as well.
• Combine 1 cup mayonnaise to shredded cheese and mix until mostly incorporated.
• Add chopped pecans and mix again.
• Incorporate cayenne pepper to taste. 1/2 teaspoon is recommended and doesn't offer extreme heat.
• Plate for immediate serving or cover and refrigerate for later.
• Enjoy!

CHEDDAR SPREAD

Steps:

• Soften cream cheese in bowl with fork. Add cheddar, mayonnaise and mustard and blend well.
• Add pimiento, onion, thyme and parsley, if desired, and mix thoroughly.
• Cover and let mixture stand for at least 30 minutes before serving.

CHEDDAR SPREAD

Steps:

• All the ingredients should be at room temperature before starting this recipe.
• Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
• Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

WARM SAVORY CHEESE SPREAD

Steps:

• In a large bowl, combine the first eight ingredients. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (save removed bread for another use). , Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty foil (about 24x18 in.). Bake at 350° for 1 hour or until heated through. Serve with crackers.

SAVORY THREE-CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of 2 1/2 cup microwaveable dish. Sprinkle with cheddar cheese, ham and parmesan cheese.
• Microwave on high 1 minute or until heated through.
• Top spread with bell peppers, onions and cayenne pepper. Serve with crackers.
• Makes 1 1/4 cups or 10 servings, 2 T each.
• Substitute: Switch sliced jalapeno peppers, chopped roasted red peppers or salsa with any of the toppings for a different flavor combo.

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

CHEDDAR CHEESE SPREAD

Steps:

• In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

SWEET & SAVORY CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.

SAVORY CHEDDAR SPREAD

Steps:

• Combine cream cheese, miracle whip, shredded cheese and scallion.
• Add half the amount of bacon (crumbled).
• Spoon into a glass pie dish.
• Crumble the remaining bacon and one sleeve of ritz crackers.
• Sprinkle on top of cheese mixture.
• Bake at 400F for 20 minutes.
• Serve warm with the remaining ritz crackers.

SAVORY AVOCADO SPREAD

Steps:

• Place avocados, herbs, lime juice, chili and salt in a food processor.
• Process until smooth.
• Serve.

SWEET & SAVORY CHEESE PIE

Steps:

• Spread pecans evenly over bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in cheddar cheese, green onions and bacon. Carefully spread over pecans. Refrigerate, covered, overnight., Loosen sides from pan with a knife; remove rim from pan. Spread preserves over top. If desired, top with sliced onions. Serve with crackers.

SAVORY THREE-CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with next 3 ingredients.
• Microwave on HIGH 1 min. or until heated through.
• Top spread with remaining ingredients. Serve with round buttery crackers.

SAVORY CHEDDAR BREAD

Steps:

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. , Spread batter in a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean.

SAVORY CHEESE SPREAD

Steps:

• Mix cream cheese and process cheese spread until well blended. Stir in onions.
• Refrigerate several hours or until chilled.
• Shape cheese mixture into ball; coat with nuts.