Crock Cheese

by Kathleen Morrison

Prep time: 0:15

Servings: 1 batch

INGREDIENTS

1 lb. cheddar, colby or monterey jack cheese
1/2 cup butter
1 pk. (3 oz.) cream cheese
2 tbsp. finely chopped onion
2 tbsp. butter or margarine, melted

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.

CHEF 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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