Cheese Spread


  • 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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