Bavarian Cheese Spread
Half 250-g container light deli-style cream cheese (15 per cent M.F.), room temperature
125 g (4 oz) semi-soft or creamy cheese such as Oka-style “washed-rind” or brie-type style, rinds removed (about 250 ml/1 cup), room temperature
125 g (4 oz) old white cheddar, grated (about 250 ml/1 cup), room temperature
2 shallots or 1 small onion, finely diced
5 ml (1 tsp) hot or sweet smoked paprika
5 ml (1 tsp) caraway seeds
Pepper, to taste
In a food processor fitted with blade attachment, combine cream cheese, semi-soft cheese, cheddar cheese, shallots, paprika, caraway seeds and pepper; blend and pulse for 2 to 3 minutes or until completely smooth, scraping down bowl occasionally.
Refrigerate for at least 1 hour (and up to 2 days) for flavours to blend.
Makes 375 ml (1 1/2 cups) or 8 to 10 servings.
Nutrition information per serving (when recipe serves 10): 77 calories; 4 g protein; 6 g fat; 1 g carbohydrate.
Source: Foodland Ontario.