New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.
Recipe information
Yield
Makes 2 cups
Ingredients
10
ounces sharp cheddar cheese, diced, room temperature
1
/3 cup ruby Port
1
/4 cup (1/2 stick) unsalted butter, room temperature
1
tablespoon Dijon mustard
1
/2 teaspoon black pepper
1
/4 cup finely chopped green onions
Assorted crackers
Need to make a substitution?
Preparation
Step 1
Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
Step 2
Place bowl of spread on platter. Surround with crackers and serve.