Cheddar Jack Cheese Spread is simple to prepare, combines three cheeses, and makes a delicious appetizer or snack when served with your favorite crackers or chips.
This creamy spread yields about 2 cups and can be made in under 10 minutes using a food processor or a high-powered blender. It’s a great make-ahead option for parties or a handy refrigerator snack for late nights.
How to Make Cheddar Jack Cheese Spread
Place the cheddar and jack cheese (cut into 1″ cubes), cream cheese (3 ounces, either cubed from a block or spreadable), softened butter, the white parts of green onions (chopped), cooking sherry, Dijon mustard, Worcestershire sauce, Tabasco (or another hot sauce), and salt into a food processor. Process until the mixture becomes fairly smooth.
Final Step
Once the base is smooth, add the finely chopped chives and pulse a few times just to incorporate them. Spoon the cheese spread into a ramekin, small crock, or gift container.
Cover and refrigerate the spread for about an hour to allow the flavors to meld. Chilling also firms the texture slightly for easier packaging or serving.
Serving Suggestions
Before serving, remove the cheese spread from the refrigerator and let it sit at room temperature, uncovered, for about 15 minutes so it softens slightly and spreads more easily. Serve with an assortment of crackers, crostini, or pita chips.
Store any leftovers in a covered container in the refrigerator for up to 4–5 days. Remember to let leftovers come back to room temperature before serving to restore the best flavor and texture.
This spread is perfect for gifting: spoon it into a decorative ramekin or small crock, wrap or tie it with ribbon, and it becomes a thoughtful homemade food gift.
Recipe Overview
A creamy, easy cheese spread featuring cheddar, jack, and cream cheese—perfect for parties or snacking.
- 3 ounces cheddar cheese, cut in 1″ cubes
- 3 ounces jack cheese, cut in 1″ cubes
- 3 ounces cream cheese, cubed (or use spreadable cream cheese)
- 6 green onions (white part only), chopped
- 2 Tablespoons butter, softened
- 2 Tablespoons cooking sherry
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 dashes Tabasco or other hot sauce
- 2 Tablespoons chives, finely chopped
- Place all ingredients except the chives into a food processor. Process until the mixture is fairly smooth.
- Add the chopped chives and pulse briefly to incorporate. Remove the spread from the processor and transfer to a ramekin, small crock, or gift container.
- Cover and refrigerate for about an hour to let the flavors meld.
- Before serving, let the spread sit at room temperature for about 15 minutes to soften. Serve with crackers or chips. Store leftovers covered in the refrigerator for up to 4–5 days.
Original recipe source: unknown—found handwritten on a 3″x5″ index card.
Nutrition Facts (per 1/4 cup)
Calories 136; Fat 11g (Saturated fat 7g); Cholesterol 34mg; Sodium 287mg; Carbohydrates 2g; Protein 6g. Percent daily values are based on a 2,000 calorie diet.
I hope you enjoy making and sharing this flavorful, easy cheddar jack cheese spread with family and friends.