Tuesday Treats & Titles: Potted Herb Cheese

If there’s one thing I love, it’s a good dip. I’m also a fan of both cheddar and bleu cheese. This “potted” dip is easy peasy, tasty, and hits the spot. Also, you can make ahead!

Total Time: 2 Hr. 15 Min.
Prep Time: 15 Min.
Cook Time: 2 Hr.
Servings: 16 servings, 2 Tbsp. dip and 2 crackers each

Two kinds of cheese—cheddar and bleu—combine in this ultra-creamy cheese spread that’s a dream on crackers.

What You Need
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Tbsp. chopped fresh parsley
2 Tbsp. dry sherry
1 Tbsp. GREY POUPON Dijon Mustard
stoned wheat crackers
**Please use alcohol responsibly.

Let’s Make It
1 – Mix all ingredients except crackers in food processor container; cover. Process until well blended.
2 – Cover and refrigerate at least 2 hours for flavors to blend.
3 – Serve as a spread with crackers.

Kitchen Tips
Tip 1 – Size Wise: When eating appetizers at a social occasion, be mindful of eating so you savor the taste and are satisfied with one serving.

Tip 2 – Substitute: Substitute chopped fresh or frozen chives for the chopped parsley.

My Tip 1 – If, like me, you don’t have a bottle of sherry hiding in the pantry, here are some alternatives: The most similar will be other wines like dry vermouth (not sweet), or madeira—you can use equal amounts of these in place of dry sherry. Hard apple cider or dry white wine, also in equal amounts, and while they won’t bring quite the same depth of flavor, they add enough acid and fruity notes. A good non-alcoholic sub would be unfiltered apple cider. Remember: Because most recipes just call for a tablespoon or two of the stuff, the substitute won’t make or break the recipe.

My Tip 2 – Use whatever crackers you like. Personally, I like Parker House crackers and Pita Chips.

Also, if you can nibble on this by eating only two crackers, you’re a better dieter than I, Gunga Din. Just sayin’…

As always, CLICK to hit My Food & Family to get all the pertinent details. And since she just got back from Paris where there’s wonderful cheese and other goodies. Believe it or not, Sade, who is a notoriously failed cook, has made this. She even went out to buy a food processer just to make it. Me? I just use my mixer on high. Whatever. Anyway, y’all totally need to indulge in Sade’s latest round of adventures, GHOSTS & THE ANCIENT STONES. Personally, I think it has all the feels. And action. Magic. Lots of mayhem. And a black cat. What more could you want in an urban fantasy? Just click on the title or the cover to go to Books 2 Read to find a link to your favorite on-line book store. What kind of dips do y’all enjoy?


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats & Titles: Potted Herb Cheese

  1. If Sade made this, it has to be easy. LOL.

    I do so love this book. I’ve been calling it a paranormal romantic suspense, though. This wonderfully faceted book DOES NOT fit into the round holes of traditional genres. I always thought ‘urban fantasy’ was too vague as a genre. And UF usually doesn’t have much, if any, romance. But paranormal romance isn’t right either because of all the action and suspense. So, PRS.

    Anyway, it’s an awesome book, so I gush.

    • Silver James says:

      PRS works and I think there should be a Romantic Urban Fantasy sub-genre. Like, Romantic Suspense, ya know? Anyway, I label it both. And I’m glad you’re still diggin’ it!

      Oh, and yeah. It’s pretty easy. Even for Sade. 🤣

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