Need Snacks? How About Some Cheese & Crackers?

One of my all-time favourite snacks is cheese, or cheese spreads, on crackers. Whether you're watching a game, entertaining friends, having a family party, or just hanging out on your couch with a book or movie, cheese and crackers are an excellent choice. Instead of dedicating an entire blog post to each of these recipes, this time I'm combining several different spreads and a couple of types of homemade "crackers" into one post, because I often make them together.

The first one we're going to look at is the one in the main picture, which I can't exactly claim as an original recipe. I know I got it from one of the grocery store checkout cookbooks, but I cannot for the life of me remember which one or where I put it and I know I've made some changes. I've been making it for so many years it feels like my own recipe. This one is particularly good on a mild butter cracker such as Club, but it also pairs nicely with Triscuits (my favourite are the cracked black pepper and olive oil).

Bleu Cheese and Walnut Spread

Serves 32

8 ounces neufchatel cheese (low fat cream cheese)
1/2 cup light sour cream
1 teaspoon Worcestershire sauce
4 ounces Danish bleu cheese
2/3 cup walnuts, finely chopped
2 tablespoons fresh chives, chopped

Step 1
In a medium bowl, beat neufchatel cheese, sour cream and Worcestershire sauce until creamy.

Step 2
Stir in bleu cheese, walnuts and chives; cover and refrigerate at least two hours to allow flavours to meld.

Step 3

Serve with your favourite crackers. If desired, garnish with additional bleu cheese crumbles, walnuts, and/or chives.

Serving Size: 1 (17 g)

Calories 52.7

Total Fat - 4.1 g

Saturated Fat - 1.7 g

Cholesterol - 7.2 mg

Sodium - 81.4 mg

Total Carbohydrate - 0.8 g

Dietary Fiber - 0.2 g

Sugars - 0.2 g

Protein - 3.5 g

Next up is one that's very similar, yet enough different to justify it being a separate recipe. This is excellent on similar crackers, or even as a dip for sliced apples. You can use regular Danish bleu cheese if you wish, but the gorgonzola adds something to the flavour that can't be replaced.

Gorgonzola and Toasted Walnut Spread

Serves 24

1 cup Gorgonzola cheese, crumbled
8 ounces neufchatel cheese (low-fat cream cheese)
3 tablespoons fat-free milk
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1/2 cup walnuts, chopped finely

Step 1
Reserve 1 tablespoon each Gorgonzola and walnuts.

Step 2
In a medium bowl, combine remaining Gorgonzola, neufchatel cheese, milk, pepper and parsley with an electric hand mixer until well-combined.

Step 3

Stir in remaining walnuts; top with reserved Gorgonzola and walnuts.

Step 4

Cover and refrigerate at least two hours to allow flavours to meld.

Serving Size: 1 (19.2 g)

Calories 59.1

Total Fat - 4.4 g

Saturated Fat - 1.8 g

Cholesterol - 8.4 mg

Sodium - 110.1 mg

Total Carbohydrate - 0.9 g

Dietary Fiber - 0.2 g

Sugars - 0.2 g

Protein - 4.3 g

Next is one that I had serious misgivings about the first time I made it, but I was glad I decided to go ahead anyway. This also originally came from a grocery store checkout cookbook (quite possibly the same one), but I am no longer able to say which one. I do know that as with the Bleu Cheese & Walnut Spread, I have tweaked it a bit over several years of making it as my taste and technique has evolved. I have never met a cracker on which this one doesn't taste good.

Three Onion Spread

Serves 12

2 tablespoons oil (olive oil)
1 cup Vidalia onion, diced (or other sweet onion if you can't get Vidalia)
1 cup red onion, diced
1 tablespoon fresh parsley, minced
1 container (8 ounce) cream cheese (chive and onion cream cheese)

Step 1
Saute Vidalia and red onions in olive oil in a large nonstick skillet until tender, about 5 minutes.

Step 2
Remove from heat; stir in parsley and cream cheese until smooth.

Step 3

Spoon into serving dish and either serve warm or cover and refrigerate until serving.

Serving Size: 1 (48.1 g)

Calories 95.3

Total Fat - 8.8 g

Saturated Fat - 4 g

Cholesterol - 20.8 mg

Sodium - 62 mg

Total Carbohydrate - 3.3 g

Dietary Fiber - 0.5 g

Sugars - 1.7 g

Protein - 1.4 g

There's actually a nice segue here, because the picture of the Three Onion Spread above is actually taken with it spread on this next recipe. These are sort-of like crackers, except they don't come out as crispy as store-bought crackers. They're more like cocktail bread slices, but they're very cheesy and very tasty.

Cheese Dollars

Makes 80

1 pound extra sharp cheddar cheese, grated
7 tablespoons margarine
1 cup all-purpose flour
1/2 teaspoon salt
1/3 teaspoon dried red pepper flakes

Step 1
Combine all ingredients in a large mixing bowl, making sure to mix thoroughly (you may have to use your hands).

Step 2
Divide dough in half, place on waxed paper and shape into rolls about 1 to 1 1/2 inches in diameter; wrap in plastic wrap and refrigerate overnight, or at least 8 hours.

Step 3

Preheat oven to 325F; grease baking sheets.

Step 4

Slice dough into thin rounds (1/4 inch thick maximum), place on prepared baking sheets and bake for 10 minutes.

Step 5

Leave on baking sheet for 5 minutes, then remove to wire rack to cool completely.

Serving Size: 1 (8.5 g)

Calories 29.1

Total Fat - 1.9 g

Saturated Fat - 0.9 g

Cholesterol - 3.2 mg

Sodium - 62.2 mg

Total Carbohydrate - 1.3 g

Dietary Fiber - 0 g

Sugars - 0 g

Protein - 1.7 g

I saved my favourite ones for last. I am an olive addict, so add cheese to olives to make crackers that can provide a base for my favourite cheese spreads and I'm pretty much in heaven. Again, these don't so much come out crispy like store-bought crackers, but they're cheddary and olive-y and I love them.

Cheese Wrapped Olives

Makes 72

1/2 cup all-purpose flour
1/4 cup shortening
1/2 cup cheddar cheese, grated
1/8 teaspoon cayenne pepper
1 tablespoon ice water
36 green olives (stuffed with pimiento)

Step 1
Place flour in a large bowl; cut in shortening with a pastry blender or two knives until mixture resembles cornmeal.

Step 2
Stir in grated cheese and cayenne pepper.

Step 3

Sprinkle with ice water and knead into a ball.

Step 4

Divide dough into quarters; roll each quarter out to form an 8x2-inch strip.

Step 5

Place 9 olives lengthwise down the center of each strip; fold edges of dough around olives to form a roll.

Step 6

Wrap each roll tightly in plastic wrap, and refrigerate at least 3 hours.

Step 7

Preheat oven to 375F.

Step 8

Cut each roll into 1/4-inch slices; place on ungreased baking sheet.

Step 9

Bake for 10 minutes or until golden.

Serving Size: 1 (64.1 g)

Calories 26.2

Total Fat - 1 g

Saturated Fat - 0.2 g

Cholesterol - 0.4 mg

Sodium - 13.7 mg

Total Carbohydrate - 3.8 g

Dietary Fiber - 0.7 g

Sugars - 2.5 g

Protein - 1 g

I have very successfully frozen both kinds of crackers with no ill effects. I just put them in large Ziploc bags and laid them flat. I let them come to room temperature sitting on the counter, and they lost neither flavour nor texture. I've never had any of the cheese spreads left to try to freeze, so I have no idea if they would cooperate or not.

Now if you'll excuse me, I'm off to make some cheese and crackers for my dinner. This one has made me hungry!