Port Wine & Cheese Spread
- 8 ounces sharp yellow cheddar cheese, shredded
- 4 ounces cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup heavy cream
- 1/3 cup port wine
- 3/4 cup walnuts, toasted and chopped
- 1 handful parsley and chives, chopped, for garnish
- Place the cheese, butter, cream cheese and dijon into the bowl of a stand mixer. Using a Microplane, grate in the garlic. Season with salt and pepper. Turn the mixer on and run until smooth. Scrape down the side of the bowl and run again. This time, add in the heavy cream while it's running. Scrape down the sides again. Turn the mixer on and this time stream in the port wine. Once incorporated, turn off the mixer and place into a shallow 16-ounce dish. Cover and refrigerate until well chilled before serving.
- To serve, coat the top with chopped walnuts and parsley or chives. Serve with crackers, crostini, or toast points.
cheddar cheese, cream cheese, butter, mustard, garlic, salt, pepper, heavy cream, port wine, walnuts, handful parsley
Taken from food52.com/recipes/78399-port-wine-cheese-spread (may not work)