Considered lunchbox gold in cafeterias nationwide, those little containers of whipped artificial snack cheese packaged with a short stack of buttery crackers or pretzel sticks are a tasty memory from my school years. These days I have full control over what I pack in my own lunch, but I’m reluctant to snack on something that contains more chemical than cheese. Thanks to my food processor, a chunk of real Cheddar cheese, and a bit of grade school gumption, I can be the envy of all my classmates coworkers again.
Makes about one cup
INGREDIENTS:
- 4 ounces yellow Cheddar cheese (such as Tillamook medium Cheddar), roughly chopped
- 4 ounces American cheese (such as Horizon Organic American cheese singles), roughly chopped
- 2 teaspoons olive or canola oil
- 1 tablespoon milk
- ¼ teaspoon paprika
- Salt to taste
1. To the bowl of a food processor, add the cheeses and pulse to combine.
2. After about 30 seconds, add the oil and milk. Continue to pulse until the mixture is smooth and fluffy.
3. Add the paprika and salt to taste, pulsing a couple more times to incorporate. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
4. Serve with buttery crackers or pretzel sticks.
Katherine Hysmith
Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).
