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Chive & Shallot Cheese Spread
Prep Time
10 mins
  • 1 package (8 oz) cream cheese, at room temperature
  • 2 cups Monterey Jack cheese, shredded
  • 2 tablespoons half and half (or milk)
  • 1 shallot, finely minced (about 2 tablespoons)
  • ½ teaspoon dry mustard
  • ¼ cup chives, finely chopped
  1. Combine all but the chives in a food processor and blend until smooth. Add additional half and half if needed.
  2. Stir in the chopped chives.
  3. Line a bowl with a sheet of plastic wrap. Spoon the cheese spread into the plastic lined bowl, firmly packing the cheese into the bowl. Pull the edges of the plastic wrap up and use it to shape the cheese – either with a flat base or into a ball. Make sure the cheese spread is completely covered by the plastic wrap. Place in the fridge.
  4. Allow the cheese spread to chill for at least 2 hours until firm.

  5. When you’re ready to serve, remove the cheese spread from the plastic wrap and transfer it to a serving plate. Serve along side crackers or a sliced baguette.