Homemade Cheese Spread

I like cheese-stuffed jalapeno peppers and use a recipe in which the peppers are halved, then each half spread with cream cheese and topped with grated cheddar cheese before baking. These are tasty, but I didn’t like the cheddar cheese just used as a topping. One day I decided to warm the cream cheese and mix the cheddar into it. I made too much of this mixture and refrigerated the leftovers. To my surprise the mixture solidified and took on the texture of very popular processed pasteurized cheese products whose names rhyme with "Evita" or "Fizz".

Anyhow, I took my cheese spread a little further, adding a bit of mayo, changing the cheese combination, and so forth. I found the results to be really good. Even better is that the basic recipe can be modified for different flavored cheese spreads.

This cheese spread melts smoothly and can be used like the commercial products in cheese sauces and dips. Unlike the commercial varieties, it isn’t loaded with preservatives and it’s made from real cheese.

Homemade Cheese Spread
(makes about 12 ounces)
4 oz plain cream cheese
4 oz Monterrey jack or pepper jack cheese, shredded
4 oz Cheddar cheese, shredded
1/3 cup mayonnaise
½ teaspoon Dijon-style mustard (optional)
½ teaspoon Worchestershire sauce (optional)

Microwave instructions:
Into a large microwave safe bowl, place the cream cheese and mayonnaise. Microwave for 30 seconds to 1 minute on high, until the cream cheese is very soft. Remove from microwave and stir until smooth and well combined. Add the 4 oz Monterrey jack or pepper jack cheese. The cheese will cool the mixture. So stir, then return to the microwave for another 30 seconds to 1 minute. Remove from the microwave and stir thoroughly. The jack cheese will become stringy: that’s okay. But stir thoroughly until any strings are well dissolved into the cream cheese. Add the cheddar cheese. Stir again and return to the microwave for another 30 seconds to 1 minute. Remove and thoroughly stir until all the cheddar cheese is melted and mixed into the cheese. If using the Dijon mustard and Worchestershire sauce, add them now and stir thoroughly. Use immediately or cool and store in an air-tight container in the refrigerator for up to 1 week.

Stove –top instructions:
In the top of a double boiler, place the all the ingredients. Stirring occasionally until everything is melted and thoroughly combined. Use immediately or cool and store in an air-tight container in the refrigerator for up to 1 week.

Variations:
Mac-and-Cheese Spread
4 oz plain cream cheese
4 oz Monterrey jack or pepper jack cheese, shredded
4 oz Cheddar cheese, shredded
1/3 cup mayonnaise
½ teaspoon Dijon-style mustard
½ teaspoon Worchestershire sauce
1 teaspoon onion powder or 1 tablespoon grated fresh grated onion

Follow the instructions as listed above. (I call it mac-and-cheese spread because it tastes like the cheese sauce of homemade macaroni and cheese....not the boxed stuff. And this is great with steamed cauliflower!)

Parmesan Cheese Spread
4 oz cream cheese
1/3 cup mayonnaise
4 oz shredded or chopped provolone
4 oz grated Parmesan
1 pinch ground cayenne pepper
1 tablespoon dried Italian herb mixture

Follow instructions as listed above.

Swiss Cheese Spread
4 oz cream cheese
1/3 cup mayonnaise
4 oz shredded or chopped provolone
4 oz grated Swiss cheese
½ teaspoon Dijon-style mustard

Follow the instructions as listed above.

Some Uses:
Cauliflower or Broccoli and Cheese
Melt the cheese spread and pour over hot, steamed broccoli or cauliflower.

Cheese-Stuffed Jalapeno Peppers
(makes 12 pepper halves)
6 jalapeno peppers
Cheese Spread recipe
Additional toppings: additional shredded cheese, cooked bacon bits, chopped green onion, etc.
Slice the peppers in half, remove the seeds and membranes. Fill each cavity with the cheese spread. To microwave: place the halves, stuffed side up, on a microwave safe dish. Microwave 1-2 minutes, until the cheese is melted and the peppers are tender. Serve hot or warm. To oven bake: place the halves, stuffed side up, in an oven-proof baking dish or cookie sheet. Bake at 350 degrees for 15-20 minutes until the cheese is melted and the peppers are tender. Serve hot or warm.

Onion Casserole/Dip
4 cups chopped onion
1/2 of the Cheese Spread recipe
Warm the cheese spread until it is melted. Mix in the chopped onion. Place in a buttered or oiled baking dish. Bake at 350 degrees F for 30 minutes until it is hot and bubbly and the top is lightly browned.

Spinach Casserole/Dip
2 ten ounce packages frozen spinach, defrosted
½ cup chopped onion
½ recipe of Cheese Spread
Squeeze the excess liquid from the defrosted spinach. Warm the cheese spread until it is melted. Combine with the remaining ingredients. Place in a buttered or oiled baking dish. Bake at 350 degrees F for 30 minutes until it is hot and bubbly, and the top is lightly browned.

Ham and Swiss Casserole
1 pound fresh cauliflower (or use 1 pound frozen)
½ cup chopped onion
6 ounces cooked ham chopped
½ to ¾ recipe for Swiss Cheese Spread
If using fresh cauliflower, separate into florets, and steam until tender. Drain, and cool slightly. If using frozen cauliflower, defrost and drain thoroughly. Warm the Swiss Cheese Spread until melted. Combine the melted cheese spread with the cauliflower, ham and chopped onion. Place in buttered or oiled baking dish. Bake at 350 degrees for 30-35 minutes until everything is hot, bubbly and slightly browned on the top.