Yield: 2-1/2 cups
I use low-fat cream cheese, because I find there is little to distinguish its flavor from that of a whole-fat version, but I use a rich, full-bodied Cheddar.
8 ounces cream cheese, softened
1 cup grated Cheddar cheese, at room temperature
2 tablespoons brandy or sherry
1 medium tart apple (Granny Smith)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1. Combine the cream cheese, Cheddar; and brandy in a bowl. Beat until smooth.
2. Peel, core, and grate the apple; add it to the bowl.
3. Add the basil, oregano, thyme, and pepper; stir until thoroughly combined.
4. Spoon the mixture into a crock; cover and chill for approximately 1 hour. Serve on toast points or crackers.
By Olwen Woodier
Workman Publishing Co., 2001
Paperback, $ 9.95
Recipe reprinted by permission.
This page created December 2001
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