Tiffany’s Cream Cheese & Cheddar Cheese Toast (and Dip!)
Ok, here is probably the easiest recipe I have ever posted, courtesy of my sister-in-law, Tiffany. We have been making this recipe for years, um, decades, and it never fails to please.
I have also used this as a stuffing for mushrooms (brush mushroom caps with olive oil, fill and bake at 375°F for 20 minutes or until cheese is melted).
Or, you can even just bake the cheese spread in a small skillet or oven proof dish until bubbling and use crostinis or sturdy crackers as a dipper. (Bake uncovered at 400°F for 20-25 minutes until golden brown and bubbling, let cool before serving.)
If not serving as a dip, this makes a meal served with a side salad. Rich, creamy and filling.
Roll this one out for your Super Bowl party and your guests will be clamoring for the recipe. Since the Chargers aren’t in the Super Bowl this year, go Rams!
1 loaf Sourdough or French bread, sliced
8 oz. package cream cheese, softened
8 oz. Extra Sharp cheddar cheese (white or yellow), grated
8 oz. Spicy Jack cheese, grated (or Monterey Jack if you are spice impaired)
1 bunch green onions, chopped (white and light green parts)
1 c. mayonnaise
2 T. coarse Dijon mustard (Grey Poupon or Maille)
1/2 t. Garlic salt
1/2 t. White pepper
1 1/4 t. Worcestershire sauce
Preheat the broiler. Line a rimmed baking sheet with foil. In a medium bowl, combine the cream cheese, cheeses, green onions, mayonnaise, and mustard.
Season to taste with the garlic salt, white pepper and Worcestershire sauce (the original recipe says a “dash” of each, I used the measurements above as a base and then adjusted to our taste).
Spread the cheese mixture on the sliced bread and place on the prepared baking sheet. Broil until the cheese is melted (about 3 minutes).
The cheese spread can be made ahead (my favorite!) and refrigerated. Bring to room temperature before broiling.