Old-Fashioned Homemade Cheese Spread

A creamy homemade cheese spread made with three cheeses, garlic, and savory seasonings.

Creamy, Flavorful Homemade Cheese Spread with Cheddar, Monterey Jack, and Pepper Jack.  What could be better for an anytime snack?

Skip the store-bought tubs and make your own rich, creamy cheese spread at home. This old-fashioned recipe combines extra sharp cheddar, Monterey Jack, and pepper jack cheeses with savory seasonings for a spread that is perfect on crackers, vegetables, sandwiches, and more. It comes together quickly in the food processor and tastes far fresher than anything from the grocery store.

When I was growing up, my mom made homemade cheese spread instead of buying the prepared versions from the store. I carried on the tradition, and now my children enjoy making it too.

One thing my mom always insisted on was shredding cheese from a block rather than buying pre-shredded cheese. Freshly shredded cheese melts and blends better, and it doesn't contain the anti-caking agents often found in packaged shredded cheese.

This recipe combines three different cheeses along with garlic and seasonings to create a creamy, spreadable cheese mixture that's perfect for entertaining, snacks, or everyday use. The hardest part is waiting for the flavors to blend together in the refrigerator.

Ingredients:

8 ounces extra sharp cheddar cheese
4 ounces Monterey jack cheese 
4 oz. pepper jack cheese
8 ounces cream cheese, room temperature
2 to 3 cloves garlic, minced
1 Tbs. mayonnaise
1 tsp. paprika 
1 tsp. onion powder
1 tsp Worcestershire sauce
1 tso, ground mustard
1/4 tsp. cayenne pepper or ered pepper flakes
1/4 to  1/2 c. half and half, evaporated milk, or whole milk ( depends on the consistency you want)
Salt and pepper to taste 

Directions:

Using the shredding attachment of a food processor, shred the cheddar, Monterey Jack, and pepper jack cheeses.

Replace the shredding blade with the processing blade.  Add the softened cream cheese, garlic, mayonnaise, paprika, onion powder, Worcestershire sauce, ground mustard, and cayenne pepper.
Process until the mixture begins to come together.

With the processor running, slowly drizzle in the half-and-half or milk.  

Continue processing until the spread becomes smooth, creamy, and fluffy, about 3 to 5 minutes. Stop occasionally to scrape down the sides of the bowl. 

Taste and adjust the seasoning with salt and pepper if needed. 
Transfer the cheese spread to a serving bowl or airtight container.

Refrigerate for at least 1 hour before serving to allow the flavors to blend, or serve immediately.

Serve with crackers, vegetables, pretzels, or fresh bread.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Allow the cream cheese to come to room temperature before mixing.
• Add the milk gradually until you reach your desired consistency.
• Chill the spread before serving for the best flavor.
• For a smoother spread, process a little longer after adding the milk.
• Taste before adding salt, since cheese varieties can vary in saltiness.

Variations and Substitutions:

• Replace the pepper jack cheese with additional Monterey Jack cheese.
• Add finely diced jalapeños, extra cayenne pepper, or a dash of hot sauce.
• Substitute smoked cheddar or smoked Gouda for part of the cheddar cheese.
• Add fresh chives, parsley, or dill for a garden-fresh flavor.
• Mix in 4 to 6 slices of cooked, crumbled bacon.

Serving Suggestions:

• Serve with crackers and pretzels.
• Spread on toasted bread or bagels.
• Use as a sandwich spread.
• Serve with celery, carrots, cucumber slices, and bell peppers.
• Add to baked potatoes.
• Spread on burgers or wraps.
• Include on a charcuterie board.

How to Store:

• Refrigerator:  Store in an airtight container for up to 7 days.
• Freezer:  Freezing is not recommended, as the texture may become grainy after thawing.
• Make Ahead:  This cheese spread is even better after chilling overnight.

Frequently Asked Questions:

Can I make this without a food processor?
Yes. Finely shred the cheese and mix with a hand mixer until smooth.

Why is my cheese spread too thick?
Add a little more milk or half-and-half, one tablespoon at a time.

Can I use all cheddar cheese?
Yes. The flavor will be sharper but still delicious.

Can I make it ahead of time?
Absolutely. It tastes even better after the flavors have blended overnight.

What crackers go best with this cheese spread?
Butter crackers, wheat crackers, pretzel crisps, and sturdy artisan crackers all work well.

Can I use reduced-fat cream cheese?
Yes, although the spread may not be quite as rich and creamy.