Cheese Spread

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.

View full recipe at RecipeTips.com

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