1 1/2 cup shredded Cheddar cheese (6-oz.)
1/2 teaspoon Dijon-style mustard
1 pack (3-oz.) cream cheese
1/4 teaspoon Worcestershire sauce
1/4 cup butter
Few dashes bottled hot pepper sauce
1/3 cup milk
1 Tablespoon chopped green onion, or more to taste
Bring cheeses and butter to room temperature.
In a small mixer bowl, beat cheeses and butter with an electric mixer until
Add milk, green onion, mustard, Worcestershire sauce, and hot pepper
Beat until smooth.
Pack into a 16-oz. crock or jar.
Refrigerate at least 6 hours.
Serve at room temperature with crackers.
Makes about 2 cups.