- Place cheeses along with sour cream and milk into a food processor or blender.
- Pulse in processor until combined but slightly chunky.
- The spread will keep in the refrigerator for one week.
- Serve with baguette slices, fruit, crackers or vegetables.
|Prep Time: 20 minutes|
Cook Time: 0 minutes
Container: medium serving bowl, blender or food processor
|-||2 ounces enchilado cheese - Mexican cheese|
|-||2 ounces dill muenster|
|-||3 ounces goat cheese|
|-||1/2 cup parmesan cheese|
|-||2 tablespoons sour cream|
|-||2 tablespoons milk|