Brandy Cheese

  • Yield: 8 servings


8ounces sharp cheddar cheese, grated
1-- (8-ounce) package cream cheese, softened
3tablespoons grated yellow onion
1teaspoon Worcestershire sauce
4dashes Tabasco sauce
1/4teaspoon salt
1/8teaspoon white pepper
1/3cup brandy
1/2cup finely chopped pecans
1/4cup chopped fresh parsley


  1. Blend cheeses in a bowl.  Fold in onion and next 5 ingredients.  Blend well.  Add pecans and parsley.  Spoon into a 2-cup crock or bowl and refrigerate overnight.  Serve with crackers.


Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).