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Harvest Cheddar

Yield 3 cups


  • 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

How to Make It

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

  2. 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.

  3. 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.

Christmas with Southern Living 1995