8 oz. grated extra-sharp cheese *
8 oz. red rind cheese (colby) or mild American cheese, grated *
2 cloves fresh garlic
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/2 Tbsp. dry mustard
1/2 cup beer (not “lite”)
Several splashes of Tabasco
4 oz. jar diced pimientos
Mayonnaise to taste and to make spreadable +/- 2 tbsp.
Using a food processor, blend the above ingredients. Chill. This always improves with age. Makes 1 quart.
First time I made this is used 1/2 tbsp salt it was WAY TOO MUCH, try starting with 1/4-1/2 tsp. if it is too salty add 2 tbsp sour cream and more tabassco
NOTES: * I used 16 oz sharp cheddar and it was fine.
pictured with herbs
1/4 pound unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 teaspoon kosher salt
Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.
- 1 cup sour cream
- 1 ripe avocado, pitted and peeled
- Juice of 1 lime
- a good splash of crystal
Whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
1 15 ounce can chickpeas drained
2-4 tbsp water
1 tbsp roasted garlic olive oil or 1 tbsp. olive oil plus 1 clove of garlic minced
1 tsp Italian Herb Mixture *
Â½ teaspoon salt, or to taste
1-3 tsp balsamic vinegar or freshly squeezed lemon juice
Combine the chickpeas, 2 tbsp water, the oil, garlic, herb blend in food processor and process until smooth scraping down the sides of the bowl as needed. Add a bit more liquid if necessary to create a thick but spread able consistency and salt to taste (or make slightly thinner for a dip). Taste and add a little balsamic vinegar or lemon juice if you want to intensity the flavors.
Makes about 1 ½ cups.
Chickpea salad dressing: Thin the spread with tomato juice and balsamic vinegar to taste. Add salt and pepper to taste.
Italian Herb Mixture
1 tbsp oregano
1 tbsp basil
2 tsp thyme
2 tsp rosemary
1 ½ tsp fennel seeds
1 tsp crushed pepper flakes (optional)
Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months.
*I made a small amount guessing at proportions and put in the coffee mill to grind the pepper flakes and fennel seeds.
8 ounce cream cheese
2 tablespoon minced onions, I like red onions
1 1/2 teaspoon catsup
1 1/2 teaspoon sour cream or milk
2 tablespoon sweet relish
salt and pepper to taste
3 stuffed olives diced
1 clove garlic chopped fine
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
Let cream cheese soften then mix all ingredients. Place in covered container and refrigerate at least for 2 hours, longer if possible for flavor. If it is still too thick for your liking add milk of cream.
1/2 jar of beets (15 oz jar), drained
4 ounces goat cheese — soft and creamy
juice of 1/2 lemon
1 large shallot — minced
2 teaspoons thyme leaves — chopped
Place about half a jar of beets, drained into the bowl of a food processor. Pulse until chopped well. Add in the remaining ingredients and pulse until well mixed and season to taste with salt..