Tested till perfect Whisky Cheddar Spread

Whisky Cheddar Spread

Serve this irresistible spread with Oatcakes and a classic Manhattan cocktail.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 1/3 cup 1/3cuphazelnuthazelnuts
  • 2 cups 2cupsdiced extra old Cheddar cheese, at room temperature
  • 1/4 cup 1/4cupbutter, softened
  • 2 tbsp 2tbspScotch whisky or milk
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tsppepper
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On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional Information Per 1 tbsp 15 mL : about

cal 57 pro 3g total fat 5g sat. fat 3g
carb 0 fibre 0 chol 14mg sodium 76mg

% RDI:

calcium 6 iron 1 vit A 4 folate 1
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