Mengcheesespread Recipes

Steps:

• Mix all ingredients, except the bread, together in a large bowl. Spread on bread and toast.

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Steps:

• Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.

Steps:

• Combine all three ingredients.
• Keep stored in a sealed container in the fridge for up to 2 weeks.
• (if it lasts that long).

Steps:

• Put the Cheddar, Asiago and mayonnaise in a bowl. Pulse the pimentos and their juices a few times in a mini food processor until coarsely chopped, and stir them into the cheese mixture. Serve with toasted country bread slices.

Steps:

• In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

Steps:

• MILD VERSION:.
• Blend the cheeses together in food processor until they are smooth in consistency and become one color. While blending, add 4 teaspoons of Worcestershire Sauce. Add the 4 remaining ingredients and blend thoroughly.
• Divide cheese mixture into 3 parts and place into 3 small deli-type storage containers. Seal the lids of the air-tight containers and refrigerate for 1-2 hours.
• Remove from refrigerator after chilling and press the cheese mixture firmly into the container and out to the edges with a small spatula.
• Sprinkle each container liberally with chili powder making certain that the the cheese spread is completely covered.
• Seal the containers again and place in refrigerator for at least 24 hours.
• Serve as a cheese spread with you favorite crackers.
• MEDIUM VERSION:.
• Add an additional 1/4 teaspoon each: red pepper; garlic powder; & paprika.
• HOT VERSION:.
• Add an additional 1/2 teaspoon each: red pepper; garlic powder; & paprika.

Steps:

• Combine the two cheeses and butter and mix until smooth.
• Add remaining ingredients and blend until smooth and creamy.
• If you really enjoy horseradish, just add more to taste.
• If you like your spread sharp, just cut down on the cream cheese and visa versa, if you would like it mild, just add more cream cheese.
• Serve at room temperature with your choice of crackers or crusty bread.

Steps:

• Simply mix everything together, then press into a bowl.