Touchdown Cheese Spread
 
Ingredients
  • 1 package (8-ounces) Monterey Jack cheese, shredded*
  • 4 ounces block-style cream cheese, cut into chunks
  • ¼ cup dry vermouth
  • 2 Tablespoons dried chives
  • 2 teaspoons Dijon mustard
  • Note: *Don't use pre-shredded cheese. Shredding yourself is so much tastier and more moist than the packaged cheese.
Instructions
  1. After shredding the cheese, place in bowl of electric mixer. Add cream cheese chunks to bowl. Cover cheeses with plastic wrap and let sit until cheeses are softened and at room temperature.
  2. Add vermouth, dried chives, and mustard to bowl with cheese and beat with electric mixer until smooth.
  3. Pack into a cheese crock or other airtight container, cover and refrigerate. Cheese can be stored in refrigerator for up to two weeks, if desired.
  4. Bring to room temperature before serving with pretzels or crackers. Makes about 1-1/2 cups.
Recipe by The Culinary Cellar at https://theculinarycellar.com/super-bowl-2016/