For your Easter Table:
Cream Cheese & Cheddar Spread with Bacon and Herbs
Time to forget all that chocolate, as well as any cakes, biscuits and scones that are kicking around, we are on a cheese mission today, and it doesn’t get cheesier than this recipe, as Greg Wallace (of Masterchef) might say; it’s packed with cheese, as well as having spring onions, crispy bacon bits and a smidgeon of garlic in herbs in it, behold the mighty “Cream Cheese & Cheddar Spread with Bacon and Herbs“, soon to be beloved of all cheese and bacon fans, and my family! Yes, this is a wonderful recipe, and one that came into existence based on an error of mine…..I DIDN’T read the original recipe correctly and created my own version of this delectable spread-cum-dip.
I originally made this recipe last week, it was shared by a friend of mine Sarah, who lives in the States, and I made it as part of a cooking challenge; however, I misread the WHOLE method part of the recipe – in my defence I was following the recipe on my phone and having mixed all the ingredients together, I made some sandwiches for a picnic as well as “tested” some of the delectable spread on crackers……WRONG! I should have scrolled down the recipe method and seen that the mixture is then popped into an oven-proof dish and is BAKED, before being served as a hot dip! But, although I will try the baked “hot” dip method next time I make this, I have to say that my mistake was very serendipitous as it is such an amazing spread when made this way.
It’s a fabulous recipe to have tucked away for an alternative sandwich filling to the usual ham and tomato or cheese and onion, although I am a BIG fan of cheese and onion as a combination. And furthermore, vegetarians NEED not quake in their boots, as it is easily adapted for their needs by omitting the bacon and adding something else, such as grilled red peppers or spinach, or even artichoke hearts. I see this simple recipe as being a great addition to the Easter Table – simply serve the spread on crackers, or make sandwiches with it, as I did last week. If you want to wander down the “hot dip” route, that’s good too, and I did add the instructions in my recipe card below for those who want to walk on the wild side.
So, for an easy recipe for Easter Saturday, perfect for the tea-time table or a picnic, or even as a filling for a baked spud as a simple Saturday supper, why not make a batch of this divine cheesy spread today – I bet most of you will have all the ingredients to hand in your fridge and pantry. Batch number THREE has already been made by me, and I plan to take it along tomorrow, for a seaside picnic with friends, avec baguette et vin of course! Have a wonderful Easter weekend, and I’ll be back after the weekend with a secret recipe, a new giveaway and a wonderful way to brighten up the family meal table with an easy recipe using pantry staples. Bye for now, Karen