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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Slow Cooker
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 1031
% Daily Value**
Total Fat 86g
132%
Saturated Fat 50g
77%
Unsaturated Fat 3g
Cholesterol 245mg
82%
Sodium 1491mg
62%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
0%
Sugars 3g
Protein 57g
Vitamin A  47%Vitamin C  1%
Calcium  162%Iron  7%
Potassium  9%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bottomless Cheese Crock

Recipe Tags: Cheese Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Olive Oil or vegetable oil
2 Teaspoons Brandy (opt)
1 Teaspoon Garlic Salt pepper to taste
1 Teaspoon Dry Mustard or 1 tablespoon Dijon mustard
3 Ounces Cream Cheese softened
4 Cups Cheddar Cheese shred
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Directions:

1. In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard, garlic salt, and brandy; beat until well blended.

2. Pack into a container, cover, and refrigerate for a week before serving.

3. Makes about 3 cups. To add to the crock, use firm cheeses, such as Swiss, jack, and Cheddar.

4. Shred and beat in, adding small amounts of olive oil or cream cheese for good consistency.

5. Add 1 1/2 tsp brandy, sherry, port, beer, or kirsch for each cup of cheese added.

6. Cover and refrigerate for several days before serving.

7. Use every week or two, reserving some of the original mixture to keep the crock going.

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Dietary Notes:
This recipe is high in Vitamin A with 47% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cheese, Garlic, Alcohol, Mustard, Olive Oil allergies.
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