How to Make Cheese Spreads

When learning how to make cheese spreads, you will find recipes including all kinds of cheese. Probably the number one cheese I find in my recipes is cream cheese. This is not to say it is the best but only that it is the most common one I find. I think it is because cream cheese is binding for other ingredients and it is mild flavored blending well with most ingredients.


I found many other cheeses are great after I learned how to make cheese spreads. Cheddar, blue, English stilton, Parmesan, goat cheese like, French Neufchatel, Roquefort, gorgonzola and Gruyere are some I found to be delicious. These make delicious recipes without other cheese in the recipe but also are good to blend with other cheese.


After you decide on your favorite cheeses to use in making cheese spreads, you will find the other ingredients add to the flavor and texture. When learning how to make cheese spreads, you will find not only savory recipes but some sweeter versions. Some common ingredients found in sweet cheese spreads are chocolate, dried fruits and coconut. The more common recipes often contain olives, onion, sun dried tomatoes, peppers, pesto and pimientos.


If you have already learned how to make cheese spreads, you probably have found both hot and cold recipes. I do love the melding of flavors when the spread is heated in the oven. This can also be achieved to some extent by wrapping and placing in the refrigerator for several hours before serving. When serving you will find there is a great selection of crackers and party breads suitable. Fresh fruits go well with the cheese spreads also adding to a great presentation. 

CHEESE SPREAD with olives and sun dried tomatoes

Cheese Spread with Olives and Sun Dried TomatoesCheese Spread with Olives and Sun Dried Tomatoes
  • 12 Medium sun dried tomatoes (Dry on paper towels)
  • 1 Package (8 Ounces) softened cream cheese
  • 2 Tablespoons sour cream
  • ½ cup chopped pitted Kalamata olives
  • ¼ cup finely chopped red onion
  • Salt/ pepper to taste

Chop dried tomatoes fine; set aside.

Combine cheese and sour cream in small bowl; beat with mixer until smooth.

Add tomatoes, olives and onion to cheese mixture; season with salt and pepper.

Cover and refrigerate; let stand at room temperature 30 minutes before serving.

CHEESE TORTA RECIPE

Cheese Torta RecipeCheese Torta Recipe

Learn how to make cheese spreads in layers.

  • 2 Packages (8 Ounces each) softened cream cheese
  • 1 Package (8 Ounces) goat cheese (Like Feta)
  • 2 Cloves garlic
  • 2 Tablespoons olive oil
  • 1 Teaspoon dried thyme
  • 3 Tablespoons pesto (Well drained)
  • 1/3 Cup roasted red bell pepper (Chopped and drained)

Line 1 quart soufflé dish (Or loaf pan) with plastic wrap.

Place cream cheese, goat cheese and garlic in food processor.

Process mixture until well blended; add oil and thyme blending well.

Place a THIRD of mixture lined dish; cover with the pesto.

Spoon another THIRD of cheese mixture over the pesto.

Cover cheese with peppers; spoon in remaining THIRD of cheese mixture.

Cover and chill several hours; unmold onto serving plate.

Garnish with fresh herbs; serve with crackers or French bread.

TURKEY and DRIED FRUIT PATE

Learn how to make cheese spreads with turkey and fruit.

  • 1 Cup diced cooked turkey breast
  • 2 Tablespoons sliced green onion
  • 1 Package (8 Ounces) softened cream cheese
  • ¼ Cup sour cream 
  • 2 Tablespoons honey
  • 1/8 Teaspoon allspice
  • ½ Cup dried figs (Chopped)
  • ½ Cup dried apricots (Chopped)
  • ¼ Cup dried cranberries
  • ¼ Cup chopped walnuts
  • Watercress, parsley or other greens for garnish
  • Party toast

Place turkey and onion in food processor; process until coarsely chopped.

Add cream cheese, sour cream, honey and allspice; process quickly until mixed.

Add figs, apricots, cranberries and walnuts; quickly process until fruit is mixed.

Line a 2 quart mold with plastic wrap; press mixture into bowl.

Cover with more plastic wrap; refrigerate from 2 hours to 24 hours.

Unmold onto serving plate; garnish with greens and serve with party toast.

HOT BAKED BREAD BOWL 

Learn how to make cheese spreads like this popular favorite.

  • 1 Round loaf sheepherder’s bread
  • 1 Bunch green onions (Chopped)
  • 12 Cloves garlic (Mince and divide)
  • 2 Tablespoons butter
  • 1 Package (8 ounces) softened cream cheese
  • 2 Cups sour cream
  • 2 Cups grated Cheddar cheese
  • 1 Can (14 ounces) artichokes (Drain and quarter)
  • 1 Loaf French bread
  • ½ Cup butter (Softened)

Preheat oven to 350F degrees.

Cut a slice (About 4 to 5 inches across) from the top of the round bread; save for lid.

Carefully remove center of bread leaving a 1 inch shell shaping a bowl.

NOTE: Save this bread for stuffing, crumbs or you might want to also use along with the French bread slices.

Sauté the onions and ½ of garlic in 2 tablespoons butter until tender.

Place cream cheese and sour cream in mixing bowl; beat until smooth.

Add onion mixture and Cheddar cheese; mix until well blended.

Fold in artichokes; spoon mixture into bread bowl; top with lid.

Wrap filled bread with 2 layers heavy duty foil; place on tray and bake for 2 hours.

TO PREPARE French bread cut loaf in ¼ inch slices.

Beat together ½ cup butter and remaining garlic; spread lightly on each slice.

Reassemble slices to make a loaf; wrap in foil.

Place loaf bread in oven for final 30 minutes of baking of stuffed loaf.

Remove both loaves from the oven; discard bread “lid”.

Place bread bowl on a large serving platter; arrange slices around bowl.

Serve immediately; serves 10 to 12.

CHUTNEY SPREAD RECIPE

Learn how to make cheese spreads with chutney.

  • 2 packages (8 Ounces each) softened Neufchatel cheese
  • 3 Tablespoons curry powder
  • 1 Teaspoon salt
  • 1 Jar (8 Ounces) mango ginger chutney
  • 1 Cup chopped green onion
  • 10 Slices bacon (Cook and crumble)
  • ¼ cup almonds (Toasted and chopped fine)

Combine cheese, curry and salt; mix well.

Spread into bottom of 10 inch quiche dish.

Spread chutney over the top.

Sprinkle top with onion, crumbled bacon and almonds.

Serve with assorted crackers.

PINEAPPLE CHEESE SPREAD

Learn how to make cheese spreads slightly sweetened with pineapple.

  • 2 Packages (8 Ounces each) softened cream cheese
  • ¼ Cup chopped bell pepper (Chop fine)
  • 2 Teaspoons chopped onion (Chopped fine)
  • 1 Small can crushed pineapple (Drain well)
  • 1 Teaspoon seasoned salt
  • 2 Cups pecans (Chopped fine) (Divided)

Combine and mix the cheese, pepper, onion, pineapple. Salt and 1 CUP pecans.

Refrigerate about 30 minutes; shaped into a ball and roll in remaining pecans.

Serve with assorted crackers.

LINCOLN LOG RECIPE

Learn how to make cheese spreads shaped in a log.

  • 1 Package (8 Ounces) softened cream cheese
  • 1 Cup shredded Cheddar cheese
  • ½ cup diced red onion
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon celery seed
  • ½ Cup chopped walnuts
  • 2 to 3 Fresh rosemary or parsley sprigs
  • Assorted crackers

Combine cheeses, onion, Worcestershire and celery seed in mixing bowl.

Beat mixture until fluffy; cover and refrigerate at least 2 hours.

Shape mixture into a log (7 inches by 1 ½ inches); roll in walnuts.

Insert sprigs of herbs for branches; serve with crackers.

PIMIENTO CHEESE SPREAD RECIPE

Learn how to make cheese spreads suitable for using on sandwiches.

  • 10 Ounces very sharp Cheddar cheese
  • 2 Jars (4 Ounces each) pimientos (NOT drained)
  • ½ cup mild onion (Chopped fine)
  • 1 Cup mayonnaise (OR to desired consistency)

Combine and mix well; refrigerate overnight.

Serve with crackers or breads.

GORGONZOLA CHEESE SPREAD

Learn how to make cheese spreads flavored with bacon and herbs.

  • 8 Slices bacon (Chopped)
  • 2 Cloves minced garlic
  • 1 Package (8 Ounces) softened cream cheese
  • ¼ Cup light cream
  • 1 Package (4 Ounces) Gorgonzola cheese
  • 2 Tablespoons chopped chives
  • 3 Tablespoons toasted almonds

Preheat oven to 350F degrees.

Cook bacon in skillet until almost crisp.

Add garlic and finish cooking until bacon is crisp.

Drain excess fat from skillet.

Combine cream cheese and cream in bowl; blend well.

Add to mixture the bacon, garlic, Gorgonzola and chives.

Blend mixture until smooth; spoon into 2 cup baking dish.

Cover with foil; bake for 20 minutes.

Sprinkle the top with the toasted almonds.

Serve with vegetables and crackers.

SEVEN LAYER MEXICAN SPREAD

Learn how to make cheese spreads like this favorite layered one.

  • 1 Package (8 Ounces) softened cream cheese
  • 1 Tablespoon taco seasoning
  • 1 Cup guacamole
  • 1 Cup salsa
  • 1 Cup shredded lettuce
  • 1 Cup shredded Cheddar cheese
  • ½ Cup chopped green onion
  • 2 Tablespoons sliced black olives
  • Tortillas, tortilla chips or crackers

Beat together cream cheese and taco seasoning; spread in 9 inch pie plate.

Layer in order over cheese: guacamole, salsa, lettuce, Cheddar, onion and olives.

Refrigerate for 1 hour; serve with tortillas, chips or crackers.

HOW TO MAKE CHEESE SPREAD with CHOCOLATE CHIP 

Learn how to make cheese spreads served with graham crackers.

  • 1 Package (8 Ounces) softened cream cheese
  • 3 Tablespoons brown sugar
  • ½ Cup powdered sugar
  • ½ Cup softened butter
  • 1 Package (6 Ounces) semi sweet chocolate chips
  • 1 Box graham cracker sticks

Beat with mixer the cheese, sugars and butter until creamy.

Mix in the chocolate chips; serve with graham cracker sticks.

VEGETABLE CHEESE SPREAD

Learn how to make cheese spreads with lots of veggies.

  • 1 ½ Cups fine vegetable cracker crumbs
  • 1/3 Cup softened butter
  • 2 Packages (8 Ounces each) softened cream cheese
  • ½ Cup finely chopped broccoli flowerets
  • ½ Cup finely chopped red bell pepper
  • ¼ Cup finely chopped green onion
  • 1/3 Cup shredded Parmesan cheese
  • 2 Teaspoons Ranch salad dressing mix
  • ¼ Teaspoon garlic powder
  • Dash Worcestershire sauce

Combine and blend crumbs and butter;

Press mixture in bottom of 9 inch spring form pan.

Beat cream cheese with mixture until creamy and smooth.

Blend in broccoli and remaining ingredients.

Spread mixture over the crust in the pan.

Cover and chill 8 hours.

Remove sides of pan; serve with crackers or bread.

CRABMEAT SPREAD RECIPE

Learn how to make cheese spreads with crab.

  • 2 Packages (8 Ounces each) softened cream cheese
  • 1 Small chopped onion (Chop fine)
  • ½ Cup mayonnaise
  • 1 Tablespoon lemon juice
  • 1 Teaspoon garlic salt
  • 1 Tablespoon Worcestershire sauce
  • 1 Bottle chili sauce
  • 12 Ounces crab meat (Shred)

Combine cream cheese and next five ingredients; blend well.

Shape cheese mixture on a large flat platter.

Cover with plastic wrap; refrigerate overnight.

Before serving cover cheese spread with chili sauce.

Top with shredded crab meat.

Serve with assorted crackers and breads.

THREE CHEESE SPREAD

Learn how to make cheese spreads with three types and lots of flavor.

  • 2 Packages (8 Ounces each) softened Neufchatel cheese
  • 1 ¼ Teaspoons Italian seasoning
  • 1/8 Teaspoon pepper
  • 2 Tablespoons dried tomato bits
  • ½ Cup shredded Gruyere cheese
  • ¼ Cup chopped pecans (Chopped fine)
  • ¼ Cup chopped parsley (Divided)
  • 3 Ounces crumbled Roquefort cheese

Combine Neufchatel cheese, Italian seasoning, pepper and tomato bits.

Beat mixture with mixer on medium speed until well blended.

Line loaf pan (6X4) with plastic wrap leaving 2 inch overhang.

Spread ONE THIRD of Neufchatel cheese mixture in bottom of pan smoothing top.

On top of cheese make layers with the Gruyere cheese and the pecans.

Spread another layer using ONE THIRD of the Neufchatel cheese mixture.

Top with layers of ½ CUP of the parsley and Roquefort cheese.

Spread remaining ONE THIRD of the Neufchatel cheese mixture on top.

Pull plastic wrap up over the top of loaf; refrigerate overnight.

Unwrap top and lift loaf out of pan with plastic wrap; invert onto a serving plate.

Remove plastic wrap; sprinkle remaining ¼ CUP chopped parsley on the top.

Let loaf stand at room temperature for 15 minutes; serve with crackers.

MUSHROOM CHEESE MOLD

Learn how to make cheese spreads with mushrooms and cream cheese.

  • 2 Packages (8 Ounces each) softened cream cheese
  • 2 Cups shredded Cheddar cheese
  • 1 Clove minced garlic
  • 1 ½ Teaspoons brown mustard
  • ¼ Teaspoon salt
  • 1 Can (3 to 4 Ounces) mushrooms (Drain and chop)
  • ¼ cup finely chopped onion
  • 2 Tablespoons finely chopped pimiento
  • 2 Tablespoons finely chopped parsley
  • Sliced mushrooms (For garnish)
  • Parsley (For garnish)

Combine cheeses garlic, mustard and salt in a bowl.

Add chopped mushrooms, onion, pimiento and chopped parsley.

Blend mixture well and turn into buttered 3 cup mold; refrigerate 3 hours.

Unmold onto serving plate; garnish and serve with crackers.

NOTE: To unmold place a hot wet towel over bottom a few minutes.

GARLIC HERB CHEESE SPREAD

Learn how to make cheese spreads flavored with parsley, thyme, basil, tarragon, garlic, sage and chives.

  • ½ Cup fresh parsley
  • 1 Tablespoon fresh thyme leaves
  • 1 Tablespoon fresh basil
  • 1 Tablespoon fresh tarragon
  • 1 Clove minced garlic
  • 2 Packages (8 Ounces each) softened cream cheese
  • ½ cup softened butter
  • 1 Teaspoon Worcestershire sauce
  • ½ Teaspoon red wine vinegar
  • 3 Cups shredded sharp Cheddar cheese
  • 1/3 Cup sour cream
  • ¼ Cup softened butter
  • ¼ Cup milk
  • 3 Tablespoons fresh sage leaves
  • 1 Tablespoons chopped fresh chives
  • 1 Teaspoon Dijon mustard
  • Garnish with fresh herbs

Line 1 ½ quart soufflé dish with plastic wrap leaving 1 inch overhang.

Combine first 5 ingredients in food processor; process until finely chopped.

Add cream cheese and next 3 ingredients; process until blended.

Spoon cream cheese mixture into prepared dish spreading evenly.

Combine Cheddar cheese and next 3 ingredients in food processor.

Add sage, chives and mustard to processor; process until blended.

Spoon evenly over cream cheese mixture in pan; cover and chill 8 hours.

Unmold onto serving plate; garnish and serve with crackers.