Difference between revisions of "Four-cheese Spread"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Sprinkle ramekins with freshly ground black pepper. | # Sprinkle ramekins with freshly ground black pepper. | ||
# Wrap in saran. | # Wrap in saran. | ||
| − | # Refrigerate up to 3 days. | + | # Refrigerate up to 3 days. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
Revision as of 08:52, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: My old recipes
- Makes about eight ½ cup ramekins or 3 generous 8 oz balls
Ingredients
- 1 pkg. (8 oz) cream cheese
- 1 pkg. (8 oz) blue cheese, crumbled
- 1 cup grated Port du Salut or Wisconsin brick cheese
- 1 container cottage cheese (8 oz)
- freshly ground black pepper
Directions
- With all ingredients at room temperature, in food process or blender, mix cream cheese, blue cheese, port du salut or wisconsin brick cheese and cottage cheese until smooth.
- Divide mixture among ramekins or form into 3 balls.
- Sprinkle ramekins with freshly ground black pepper.
- Wrap in saran.
- Refrigerate up to 3 days.
