Creamy Cheddar Spread

Do you have a favorite kind of cheese?

I know, it's a tough choice. There are so many good ones, how could you even narrow it down? Brie is so soft and rich, it just makes me feel special when I eat it. Blue cheese has its place in my kitchen, and a little goat cheese can add such great flavor to dishes, especially salads. Then there's all the jacks, and the sandwich favorites, and so on.
If I had a to chose a favorite, though, I'd go with cheddar. Some good, sharp cheddar, preferably made in Vermont. (Even if I weren't required by law to say that because I grew up in Vermont, I still would. Vermont makes good cheese. And ice cream.) I love cheddar for it's flavor, its texture, its versatility, even for how well it pairs with fruit. (I don't know if you've noticed on this site, but I kind of like to put fruit in everything.)

If you are a cheddar fan like me, then this dip is for you. Sharp and salty, it is easy to make and goes with just about everything that cheddar goes with.

Which is just about everything when you think of it.

I like it on apples and pears because I like the sweet/salty flavor combination, but you could spread some on sourdough, crackers, or even tortilla chips. It's like a fancy Easy Cheese that tastes like cheese and doesn't come in a can.

Word is that there is a certain large sporting event coming up this weekend, and this would be a great alternative to the regular herb/sour cream dip. Or in addition to it. Both are so fast to prep, why should you even have to choose? 

Creamy Cheddar Spread

  • 8 ounces Extra Sharp Cheddar Cheese, grated (about 2 cups) (Depending on your tastes, you might want plain Sharp or even Mild Cheddar. Also, I haven't tried pre-grated cheese and I think the anti-caking coating on it might affect the creaminess of the final spread.)
  • 1/4 cup sour cream
  • 2 tablespoons salted butter, cut into small pieces
  • 2 tablespoons white wine or apple juice
  • 1 Large pinch ground mace or nutmeg (optional. Good with fruit)
  • 1 Pinch ground red pepper (cayenne)


  1. In food processor, combine all ingredients; process until smooth. (Alternatively, use electric mixer to blend ingredients; spread will have coarser texture.) Serve with whole-grain crackers, rounds of French bread or slices of fresh apple and pear. Note: The spread will be creamy and soft when you first make it. If you decide to make it ahead of time and refrigerate it, the consistency will get thicker. You can re-blend it if you would like it soft again. I usually don't bother.
Prep Time: 5 min Serves: 4-6
Recipe Source: Cabot Cheese Coop (http://www.cabotcheese.coop/)

17 Click For Comments:

So great to have you back blogging again! I hope to join you soon! :) I keep seeing posts about the Super Bowl. What is that? :) JK... but I still feel like the only american who does not watch it :)

Thanks, Paula! I've been missing you now that I'm back more. I certainly understand though. :) I wish I were more into football, but I have to say that I watch the Superbowl just for the commercials and food. Also, I think it's kind of attractive when my husband explains something that just happened in the game to me. :)

MMmm looks delish Nicole. My favorite cheese is cheddar all the way!

So happy to have you back!  This recipe looks fantastic.  I am making this now!  

this sounds awesome...actually have some cheddar with apple and spices in it would be great in this dip I think.  Love that you are serving with apples! 

Another great one with Cabot, Vermont cheese, Nicole!  Love the simplicity of it.  I think I would like it with pears.  Thanks for sharing!

I'm a Gruyere girl all the way, but cheddar is a close second for me.  Love the simplicity of this spread!

cheese? spread? crackers? YES PLEASE. You know my newfound cheese addition, so this is most certainly going on the must try list. 

This looks great and I can't wait to try it.  I have a cheese spread/dip recipe but it is very salty...I may have to whip this up for Sunday.

Hope you enjoy it. This one isn't too salty, but it does depend on the brand of cheese you use. I'd skip adding the salt until you've tasted it if you're worried about salt overload.

You're sure makin up for lost time with your blog posts! So glad :) This dip sounds great...I always hate having to slice cheese to put on crackers, so this def makes it easier!

This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at foodepix.com.

I am a total cheese whore - I am one of those obnoxious people at the Whole Foods cheese section saying "can I try this one?"  Eat it, and say "can I try that one?" 

Cabot cheese is one of my favorites, I just wish it wasn't so expensive.  :(

You definitely can never have too much cheese...in any form.

brie and goat cheese are a favorite of mine. I wish I could just eat cheese all day.
This spread sounds so good!

Fresh taste! Your photography is just stunning.  

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