Potted Cheese Spread


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New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking.

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  • 10 oz. sharp cheddar cheese, diced, room temperature
  • 1/3 C. ruby Port
  • 1/4 C. (1/2 stick) unsalted butter, room temperature
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. black pepper
  • 1/4 C. finely chopped green onions
  • Assorted crackers

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Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions and process until just blended. Transfer spread to small bowl or crock. The spread can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving. Place bowl of spread on platter. Surround with crackers and serve.

Yield: 2 cupsĀ 

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