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Canadian Sharp Cheddar Cheese Spread Recipe

Recipe by: WestCoastMom

"Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In8 h 45 m
  • 1Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
  • 2Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
  • 3Remove cheese spread from refrigerator about 30 minutes before serving.
Footnotes
  • Cook's Note:
  • In Canada, I use MacLaren's Imperial Sharp Cold Pack Cheddar Cheese. It is a very hard dry cheese, not a spread. In the US, it would be something like Black Creek(R) Sharp Cheddar Cold Pack Cheese (do not substitute with Cheez Whiz(R)).
  • Green onions can be substituted for red onions for a milder taste.
  • This can be formed into a cheese log or cheese ball for a nice presentation.
  • Once prepared, cheese spread can be stored in the refrigerator for up to 2 weeks.
Ingredients
  • 12 servings
  • 116 cals
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container cold pack aged sharp Cheddar cheese (such as MacLaren's Imperial Sharp Cold Pack Cheddar Cheese product)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1 dash hot sauce, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    116
    6%
  • Fat:
    8.9
    14%
  • Carbs:
    4.8
    2%
  • Protein:
    4.9
    10%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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