Sharp Cheddar and Muenster Cheese Spread (Hot and Cold)

One cheese spread, two personalities: served cold it’s a tangy beer-hall-style schmear for crackers; baked hot it turns into bubbling dip that empties the vegetable tray. Both directions are gluten-free with a labeled cracker on the side.

Yield: About 3 cups · Time: 20 min

Ingredients

• 8 oz (225 g) extra-sharp cheddar, grated
• 8 oz (225 g) Muenster, grated
• 4 oz (115 g) cream cheese, softened
• 1/3 cup mayonnaise
• 1 garlic clove
• 1 tsp Dijon mustard (check label)
• 1/2 tsp smoked paprika
• 2 dashes hot sauce
• 2 scallions, minced
• Gluten-free crackers and vegetables to serve

Directions

1. Process both cheeses with the cream cheese, mayo, garlic, Dijon, paprika, and hot sauce until spreadable.
2. Stir in the scallions by hand.
3. Cold: pack into a crock and chill 1 hour for flavors to marry.
4. Hot: spread into a small baking dish and bake at 375°F (190°C) for 15–18 minutes until bubbling.
5. Serve either way with GF crackers and crunchy vegetables.

Pro tip: Grate from blocks — pre-shredded cheese carries anti-caking starch that makes the hot version grainy.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.