Cheesy Butter Spread
It could be eaten with crackers or spread on special bread for a real taste treat.
Simple, Easy, Tasty, and you can add any seasoning or spice you like.
It is from the May 13, 1980 Woman's Day, "The Collector's Cookbook" that I found in my mother's recipe drawer.
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- 1/2 c
- 2 1/2 c
- (10 ounces) assorted finely shredded cheeses
- 1 Tbsp
- or to taste: brandy (could use beer, or milk)
1In food processor, cream butter until light and fluffy.
2Add cheeses and brandy. Beat until smooth
3Chill in tightly covered container 3 days to blend flavors.
4Bring to room temperature before serving. Makes about 2 cups.
5Note: You can dress it up a little with chives, or garlic, or hot peppers... or anything you can think of.