Shred your own Cheddar rather than buying preshredded; it's stickier and blends better with the cream cheese.
1 (8-ounce) block sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
3 tablespoons dry sherry
1/2 teaspoon curry powder
1/4 teaspoon salt
1 (9-ounce) jar mango chutney
3 green onions, sliced
Garnishes: cucumber peel, cranberries
How to Make It
Stir together cheeses and next 3 ingredients in a large bowl until blended. Spread mixture evenly into a 4-cup shallow serving dish. Cover and chill 8 hours.
Spread chutney evenly over top of pâtè; sprinkle with green onions. Garnish, if desired.
Chutney-and-Blue Cheese Pâtè : Substitute 1 (3-ounce) package cream cheese and 1 (4-ounce) package blue cheese for sharp Cheddar cheese. Proceed with recipe as directed, substituting cranberry chutney for mango chutney, if desired. Leftovers are great on roast beef sandwiches or burgers.