Cut cheese, butter and cream cheese into 1-inch pieces. Microwave at 30% (medium-low) 1 to 3-1/2 minutes, or until slightly softened. Stir every 30 seconds. Do not melt.
Mash cheese and butter until smooth. Stir in onion. Add flavors. Pack mix into a crock, cellophane-lined clay pot, mug or pitcher. Pour melted butter over cheese to seal (1/8-inch layer). Refrigerate up to 2 weeks.
Author's Comments
Variations: For port wine flavor, add 1/4 cup port or sherry and 2 tbsp. garlic powder to softened cheese and butter mix. To make pepper cheese, add 1 tbsp. finely chopped fresh or canned jalapeño pepper and 1/2 tsp. dried crushed red pepper flakes to softened cheese and butter mix.
Instructions
Cut cheese, butter and cream cheese into 1-inch pieces. Microwave at 30% (medium-low) 1 to 3-1/2 minutes, or until slightly softened. Stir every 30 seconds. Do not melt.
Mash cheese and butter until smooth. Stir in onion. Add flavors. Pack mix into a crock, cellophane-lined clay pot, mug or pitcher. Pour melted butter over cheese to seal (1/8-inch layer). Refrigerate up to 2 weeks.
Author's Comments
Variations: For port wine flavor, add 1/4 cup port or sherry and 2 tbsp. garlic powder to softened cheese and butter mix. To make pepper cheese, add 1 tbsp. finely chopped fresh or canned jalapeño pepper and 1/2 tsp. dried crushed red pepper flakes to softened cheese and butter mix.
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