Cheese Spread
Photo by www.recipetips.com
Ingredients
- 2 ounce(s) enchilado cheese - Mexican cheese
- 2 ounce(s) dill muenster
- 3 ounce(s) goat cheese
- ½ cup(s) parmesan cheese
- 2 tablespoon(s) sour cream
- 2 tablespoon(s) milk
Place cheeses along with sour cream and milk into a food processor or blender. Pulse in processor until combined but slightly chunky. The spread will keep in the refrigerator for one week. Serve with baguette slices, fruit, crackers or vegetables.
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