Do you have a really great cracker spread recipe?!
Cream Cheese Cracker Spread:
5 green onions with tops, chopped
1 lg. can black olives, chopped well
1 cup finely grated sharp cheddar cheese
3-8oz. cream cheese, softened
Dash garlic powder
Dash onion powder
Salt
Pepper
Blend all ingredients together (I use a hand mixer). Serve in a pretty bowl with crackers.
Answers: This is a new one for me. I made it a couple weeks ago for my colleagues and they begged for the recipe. It really is extraordinary.
Cream Cheese Cracker Spread:
5 green onions with tops, chopped
1 lg. can black olives, chopped well
1 cup finely grated sharp cheddar cheese
3-8oz. cream cheese, softened
Dash garlic powder
Dash onion powder
Salt
Pepper
Blend all ingredients together (I use a hand mixer). Serve in a pretty bowl with crackers.
Shrimp Butter
1 cup butter
1 cup minced cooked shrimp
1/4 tsp. salt
dash paprika
3 tablespoons lemon juice
Cream butter shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. This is good on a cracker with a tiny sprig of fresh dill topping it off.
You can't get easier than this...it's tried and true...absolutely delicious:
**Baked Cheese Spread**
2 cups mayonnaise
2 cups grated Colby cheese
2 cups chopped onion
Dash hot red pepper sauce
Dash Worcestershire sauce
Preheat oven to 350 degrees F.
Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown on top, approximately 30 minutes. Serve with crackers or bagel chips.
Make this spread the day before or at least 8 hours before serving..it's spicy , sweet taste keeps em coming back for more.
Jezebel Spread
INGREDIENTS
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
1 (8 ounce) jar prepared horseradish
1 tablespoon ground dry mustard
1 teaspoon cracked black pepper
1 12 oz cream cheese
DIRECTIONS
In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper and cream cheese. Cover and refrigerate 8 hours, or overnight, before serving.
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