This was another recipe our family tested out
as part of our Colonial Williamsburg-themed Thanksgiving feast. This spread is
quite elegant, and makes a great appetizer for a holiday party!
Sherry and Curry Cheese Spread
1 8-oz package cream cheese
1 cup shredded sharp Cheddar cheese
3 Tablespoons dry sherry
¾ teaspoon curry powder
¼ teaspoon dry mustard
¼ teaspoon salt
2 Tablespoons chopped chives
½ cup mango chutney (we substituted pear butter because that’s all we had)
Place the cream cheese, Cheddar, sherry, curry,
mustard, and salt in a food processor fitted with a steel blade. Blend until
well combined and smooth. Remove the cheese mixture from the bowl and wrap in
plastic wrap, shaping it into a ball. Refrigerate for at least 1 hour. When
ready to serve roll the ball of cheese in the chopped chives. Spread the
chutney on a serving platter. Place the cheese ball on top of the chutney.
Serve with crackers. Serves 15-20.
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