Cheese Crock Blend

• 1 (3 oz.) pkg. softened cream cheese
• 1/4 lb. shredded Cheddar cheese
• 1/4 lb. crumbled Blue cheese
• 3 Tbsp. sherry or Port wine
• 1/8 tsp. red pepper
• 1/2 c. finely chopped walnuts
• assorted breads or crackers
• walnut halves (optional)

1. Beat cream cheese until smooth.
2. Beat in Cheddar and Blue cheese.
3. Gradually beat in wine to make the spread creamy.
4. Add red pepper and stir in walnuts.
5. Pack into crocks or jars, cover tightly with plastic wrap or foil and refrigerate until serving time.
6. This spread is best if aged 4 to 5 days.
7. Let stand at room temperature 1/2 hour before serving.
8. Serve with small thin slices of rye or French bread, crackers, toasted water biscuits or Scandinavian flatbread.
9. If warm canapes are desired, spread and place in oven until bubbly.
10. Decorate with walnut halves, if desired.
11. Makes 2 cups.

cream cheese, cheddar cheese, cheese, sherry, red pepper, walnuts, crackers, walnut halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789705 (may not work)