Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
8
-
4
-
-
-
-
-
Directions
Vampire Killer Cheese Spread Mix, When my best friend moved away, her mom’s good friend made a cheese spread for the going-away party that was so good I spent an entire year trying to find where she got the mix. I finally found it online, but at $12.50 each after shipping, I decided I could probably come close enough on my own. So, with a little experimentation, this is what I came up with. I warn you, it’s quite addicting and you’ll want to stay a polite distance from others when speaking after you eat it. You can put the dry ingredients together and store them in ziploc bags or small containers so that you can just pull out a mix and add it to the wet ingredients in a snap. I serve it with crackers or beer bread. It can also be rolled into a cheese ball or log for a nice presentation if you’re feeling ambitious., Love this recipe. I make extra packets of the mix to keep on hand as other raters suggested. I have even tried using this mix in with burgers and sausage stuffing for stuffed mushroom caps. It gave great flavor to both applications., Excellent, made as written. We tried some of it warmed, but room temp is better. A suggestion: sneak some out and put away to put in mashed potatoes. WOW! This is especially good on Blue Cheese, Walnut , Port Wine Bread. Reeses, thanks for posting . . . Janet
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Steps
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1
Done
|
Combine All of the Dried Spices. These Can Be Stored For Later Use or Used Immediately. |
|
2
Done
|
Mix Together Spices, Softened Cream Cheese and Wine Until It Is Well Incorporated and Uniform. |
|
3
Done
|
Stir in Shredded Cheese. |
|
4
Done
|
Keep Refrigerated Until About 1/2 Hour Before Serving. I Recommend Letting It Rest in the Fridge For at Least 2 Hours Before Serving to Allow the Spices Re-Hydrate and the Flavors to Come Out. |
|
5
Done
|
If You Have Any Left-Overs They Can Be Safely Refrigerated and Stored For Up to a Week or Two in an Air-Tight Container. |
