Title: Tangy Potted Cheese
Categories: Appetizer
Yield: 6 Servings

4	oz	Cheddar cheese
1/4	c	Butter, softened
1	tb	Port or sherry
4		Green onions, finely chopped
1/2	ts	Caraway seeds
1	ts	Coarsely ground mustard
1/4	ts	Worcestershire sauce
1/4	c	Walnuts, coarsely chopped
		Crackers or melba toast
		Fresh parsley sprigs (opt)

Finely grate cheese into a bowl. Add butter and mix well.

Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined.

Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired.

VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste.

NOTE: This spread will keep in a refrigerator for up to 5 days.

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