Ingredients
- 450 ml cream cheese
- 220 gr sharp cheddar cheese
- 110 gr soft butter
- 60 ml dry sherry
- 30 gr dry vermouth
- 2 ml dry mustard
- 2 ml worcestershire sauce
- 1 gr seasoned salt
- 1 gr celery salt
- 1 ml tabasco sauce
- 1 gr 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
