| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Shredded Cheddar cheese (6-oz.) |
| 1/2 | ts | Dijon-style mustard |
| 1 | pk | (3-oz.) cream cheese |
| 1/4 | ts | Worcestershire sauce |
| 1/4 | c | Butter or margarine |
| Few dashes bottled hot pepper sauce | ||
| 1/3 | c | Milk |
| Assorted crackers | ||
| 1 | tb | Chopped green onion |
INSTRUCTIONS
Bring cheeses and butt or margarine to room temperature. In a small mixer bowl, beat cheeses and butter or margarine with an electric mixer till combined. Add milk, green onion, mustard, Worcestershire sauce, and hot pepper sauce. Beat till smooth. Pack into a 16-oz. crock or jar. Refrigerate at least 6 hours. Serve at room temperature with crackers. Makes about 2 cups. Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997
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