A perfect blend of everything that makes a great pub
spread: white cheddar, horseradish, scallions, chives, garlic, and more. We
whipped this up after a customer wanted us to recreate an "Emerald Isle Pub
Spread" sold for $12 per pound at a local gourmet grocer. Now, you can make it
for less and claim it as your own! Serve it hot or cold. No MSG. Vegetarian.
Net Weight 1 oz. Yield: approx. 1 1/2 cups of
spread.
Serve With: crackers, French bread,
"Everything"
Pretzel Crisps,
Garlic Pretzel
Crisps,
Lightly Salted Pretzel Crisps, soft pretzels, potato chips.
Spread: Mix with 8 oz. softened cream cheese and 1/2 cup
mayonnaise,
sour cream, or plain yogurt.
Creamy Dip: Mix with
12 oz. (1 1/2 cup) sour cream.
Warm Dip/Fondue: Prepare as directed for Spread (above).
Microwave for 45 seconds, stir, then microwave an additional 30-60 seconds,
until hot.
Contains dairy, soy. Manufactured in a facility that also packages wheat, dairy, soy, egg, peanuts, and tree nuts.
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Recipe: Luck 'O the Irish
Cheese Ball
Corned beef and cabbage in a savory cheese ball perfect for spreading onto
rye or pumpernickel bread slices. Make it your new tradition to serve on St.
Patrick's Day with a pint (or two)!
1 pkt. Irish Pub
Spread Mix, unprepared
(2) 8 oz. blocks softened cream cheese
2 oz. packet think-sliced corned beef - sliced into thin strips
1/2 cup drained and strained sauerkraut
~ With an electric mixer on low speed, beat together all ingredients.
~ Roll mixture into a ball.
~ Cover and chill at least 2 hours before serving.