Ingredients
- 16 oz cream cheese
- 1 lb sharp cheddar cheese
- 1/4 lb soft butter
- 1/4 c dry sherry
- 2 tb dry vermouth
- 1/2 ts dry mustard
- 1/2 ts worcestershire sauce
- 1/2 ts seasoned salt
- 1/2 ts celery salt
- 3 dr tabasco sauce
- 1/4 ts oregano
Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
