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My review
Canadian Sharp Cheddar Cheese Spread
WestCoastMom
"Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels."
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Ingredients
8 h 45 m servings 116 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
- Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
- Remove cheese spread from refrigerator about 30 minutes before serving.
Footnotes
- Cook's Note:
- In Canada, I use MacLaren's Imperial Sharp Cold Pack Cheddar Cheese. It is a very hard dry cheese, not a spread. In the US, it would be something like Black Creek® Sharp Cheddar Cold Pack Cheese (do not substitute with Cheez Whiz®).
- Green onions can be substituted for red onions for a milder taste.
- This can be formed into a cheese log or cheese ball for a nice presentation.
- Once prepared, cheese spread can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Per Serving: 116 calories; 8.9 g fat; 4.8 g carbohydrates; 4.9 g protein; 31 mg cholesterol; 200 mg sodium. Full nutrition
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4/11/2015
I make a variation of this all the time, especially around the holidays. I use a half cup butter also, half as much black pepper and a few Tbsp of beer (or near-beer for those who prefer no alc...
9/22/2017
I love this kind of stuff but was unsure of my wife so I made half the recipe in case I had to eat all of it. My only change was substituting green onions for the red, using the whites and green...
2/4/2016
I personally didn't enjoy this too much. I love Worcestershire sauce in my meats and never thought to put it in a dip. It was too overpowering for me, so maybe try less. Tasted a bit like barbe...
1/4/2018
I have made several changes to this recipe for a spicier flavor. I use the basic cheese ingredients and to it add: onion powder, cayenne pepper, worcestershire sauce, 1/4 c butter, 2-3 T beer,...