Sunday, October 5, 2008
5 Cheese Spread
This just could be one of the most adaptable appetizers in history. Really. I made this up last Christmas and I'm not sure I've ever made it exactly the same since, but every time I get a ton of compliments. It works with pretty much any cheese you have on hand. You could even add lump crab meat or shredded chicken to it to create a more substantial spread. Basically what I'm saying is, if you're looking for a great go-to appetizer recipe this is it. Keep in mind that most of the measurements are approximates seeing as I never really make it the exact same way twice. You should use this recipe as a guide and let the cooking God's inspire to make this dish your own.
5 (or 4 or 3 or 6) Cheese Spread
My own recipe
1/3 cup light mayonnaise
1/3 cup light sour cream
1/2 cup Neufatchel cheese (light cream cheese)
3/4 tsp garlic powder
1/2 tsp dry onion flakes or onion powder
Sprinkle to taste paprika, cayenne pepper, salt and fresh ground pepper
1/2-3/4 cup cheese (This time I used a 5 cheese blend that had mozzarella, provolone, Parmesan, asiago and Romano. Sometimes I use just Parmesan, asiago and Romano. It all depends on what I have or what's on sale or which way the wind the is blowing)
Combine the mayonnaise, sour cream and cream cheese in the bowl of a food processor. Pulse for 30 seconds.
Add the seasonings and cheese and pulse until well blended. (I like to do taste tests while adding the seasonings to be sure I don't over season. Just add a little, pulse, taste and repeat)
Spoon into your prettiest dip dish and bake at 375 until golden brown on the edges and bubbly in the middle.
Serve with triscuits, carrots, beer bread cubes, celery, tortilla chips, sliced crusty bread, you name it.