Harvest Cheddar

Oxmoor House
3 cups


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1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) shredded sharp Cheddar cheese
1 tablespoon Worcestershire sauce
2 teaspoons rubbed sage
1/2 teaspoon ground white pepper
1 (2-ounce) jar diced pimiento, well drained
12 slices bacon, cooked and crumbled


Cook onion and garlic in butter in a large skillet over medium-high heat until tender; remove from heat and let cool.

Beat cream cheese at medium speed of an electric mixer until smooth. Add Cheddar cheese, Worcestershire sauce, sage, and pepper; blend well. Stir in onion mixture and pimiento. Cover and chill at least 1 hour.

Shape mixture into a cheese round. Roll in crumbled bacon; cut into large wedges and wrap individual wedges in plastic wrap. Serve with fruit and crackers.

Created date

October 2003