Publisher Photo
Publisher Photo
This cheesy cracker spread comes from Carol Huebner, whose appetizing recipe appears in a family cookbook shared by Linda Skiles of Lyons, Wisconsin.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup butter or margarine, softened
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped salted peanuts
  • 1/4 cup Dijon mustard
  • 1 to 2 garlic cloves, minced

Directions

In a mixing bowl, combine all ingredients; beat on medium until blended. Serve on crackers. Store in the refrigerator. Yield: 1-3/4 cups.
Originally published as Nutty Cheese Crock in Country Woman July/August 1997, p43

Nutritional Facts

2 tablespoons: 156 calories, 15g fat (9g saturated fat), 38mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup butter or margarine, softened
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped salted peanuts
  • 1/4 cup Dijon mustard
  • 1 to 2 garlic cloves, minced
  1. In a mixing bowl, combine all ingredients; beat on medium until blended. Serve on crackers. Store in the refrigerator. Yield: 1-3/4 cups.
Originally published as Nutty Cheese Crock in Country Woman July/August 1997, p43

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