I came across this recipe on a page of vintage cheese recipes, and thought it’d be a nice addition to our Book Club gathering.
The original recipe suggested serving on Ritz or Wheat Thins crackers, but this was a predominantly gluten-free gathering so I used rice crackers and pecan crackers.
The folx thought it a very nice spread, and especially tasty on the pecan crackers.
I am thinking of trying it on burgers.
INGREDIENTS
•8 oz cream cheese, softened
•4 oz Swiss cheese, shredded
•1/4 cup milk
•1/4 cup bacon bits
•1 tbsp dried chives
•2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
Note: the vintage recipe did not call for hot sauce, so fell free to skip; but even two teaspoons did not make this an especially “zippy” cheese spread.
Combine the ingredients with an electric mixer until creamy, then transfer to a covered bowl to rest in the fridge for a few hours, or – always more better – overnight, to allow the flavors to really blend.
Transfer to a serving bowl and let rest at room temperature for 30 to 45 minutes before serving.