I told y’all the other day that my parents visited last weekend. Before they arrived, I quickly stirred together this spread. HBD loves cheese (don’t we all?), and I knew he would like the smokey flavor that this spread takes on after refrigeration.
Handy Builder Dad didn’t seem too infatuated with it the first time I put it out for noshing.
I guess maybe I didn’t hear him liking the spread with all the other things going on – everyone in and out of the kitchen, distraction while assisting SD with her entrée, all the chatter with catching up on news, and everyone discussing plans for that evening and the following day…and on and on.
When Handy Builder Dad requested the spread again the second day, I discovered he liked it – and because he said it was really good – and maybe things had settled down a bit and I could really hear what he was saying. (Ahem…shutting my own mouth doesn’t hurt, either.)
Later on in the weekend, when HH requested more cheese spread and said it tasted very good, that spoke volumes, too.
A dear friend told me how to make this spread years ago. I think her family made sandwiches with it, sort of like pimento and cheese but without the pimento. And with a different kind of cheese. Swiss cheese.
HH tasted it back then, but I didn’t hear him rave over it or anything, so I thought he didn’t like it. I can’t explain it – the difference between then and now – but I’ll make it more often now that I know. Now that I’ve heard.
Maybe, just maybe…if your house is calm, and you are listening…you can hear your family loving this spread.
- 6-ounce package shredded Swiss cheese
- ⅓ cup red onion, chopped very fine (or to taste)
- ¾ cup mayonaise
- Mix ingredients thoroughly.
- Refrigerate several hours or overnight to let the flavors blend and for the smokey flavor to happen.
- Serve with crackers, celery sticks, or on sandwiches.
I hope y’all have a blessed weekend! Can you believe February is almost over? Since we need to get our green on for March, I’d better get busy! How about you?
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