Brandy Cheese

  • Yield 8 servings

Make this appetizer ahead of time to lighten your load on party day.


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



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