POTTED CHEESE SPREAD WITH CRACKERS

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

10 ounces sharp cheddar cheese, diced, room temperature
1/3 cup ruby Port
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/4 cup finely chopped green onions

Assorted crackers

Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)

Place bowl of spread on platter. Surround with crackers and serve.

Makes 2 cups.
Bon Appétit
February 1998