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1 pkg. (3 oz.) cream cheese
2 tablespoons finely chopped onion
1 to 2 tablespoons butter or margarine, melted
Cut cheese, butter and cream cheese into 1-in. pieces. Place in medium bowl. Microwave at 30 percent (medium-low) 1 to 3-1/2 minutes, or until slightly softened, stirring and rotating bowl every 30 seconds. Watch carefully to avoid melting.
Mash the cheese and the butter pieces with a fork or pastry blender /until smooth or use a mixer or food processor to blend well.
Stir in onion. Add any flavor variation ingredients, as desired.
Pack mixture into cheese crock, serving dish, cellophane-lined clay pot, mug or pitcher.
Pour melted butter over cheese to seal crock (1/8-in. layer). Refrigerate cheese no longer than 2 weeks.
Makes 1-1/2 pounds.
Flavor Variations:
Port Wine Cheese: Add 1/4 cup port or sherry wine, 2 tablespoons snipped fresh parsley, 1/4 teaspoon fresh ground pepper and 1/8 teaspoon garlic powder to the softened cheese and butter mixtures. Continue as directed.
Pepper Cheese: Add 1 tablespoon finely chopped fresh or canned jalapeno pepper and 1/2 teaspoon dried crushed red pepper flakes to the softened cheese and butter mixture. Continue as directed.
Pepperoni Cheese: Add 1/2 cup finely chopped pepperoni to the softened cheese and butter mixture. Continue as directed.
Note: Crock Cheese mixture can be divided in half and given two flavors by following two of the flavor variations, using half the amounts indicated.
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