Tomato Cheese Spread

This post may contain affiliate links. You can read my disclosure policy here. Preserving a Legacy of Family, Faith, and Food – November 1 – December 31 This is one of those recipes that I make year after year during the holiday season. (Pictured above during our Easter dinner.) I came across this recipe back…

This post may contain affiliate links. You can read my disclosure policy here.

Preserving a Legacy of Family, Faith, and Food – November 1 – December 31

This is one of those recipes that I make year after year during the holiday season. (Pictured above during our Easter dinner.) I came across this recipe back in 2004 at the annual Homemaker’s Holiday Ideas program at our local County Extension Office. It’s delicious!

If you’ve never visited your local extension office, you really should. In Harlan County where I live the extension office has all sorts of Homemaker’s programs. From basket weaving, to quilting, to sewing classes, to gardening, to scrapbooking, cook schools, and more. And most of the classes are free! You can join a homemaker’s club, book club, or cooking club.

I’ve even taken my daughters to the free sewing classes and other programs. It’s a lot of fun and educational, too. The County Extension Office embraces the domestic art of homemaking.

So, back to the recipe. You know, food brings us back to times gone by. That’s why the tradition of family recipes – new and old – are so important!

Tomato Cheese Spread

1 cup canned tomatoes, drained and chopped

8 oz. pkg. cream cheese, softened

2 cups shredded cheddar cheese

1/2 cup butter or margarine, softened

1/2 cup finely chopped onion

1/4 tsp. garlic powder

1 tsp. salt

1/4 tsp. red pepper flakes

1 cup chopped pecans

Combine all the ingredients, blending well. Chill for 1 hour. Garnish with chopped green onion if desired. Serve at room temperature with your favorite crackers.

Note: To make this a cheese ball, combine first 8 ingredients, blending well. Place in a bowl and freeze for one hour. Mold into a ball shape and roll in chopped pecans. Freeze for one more hour. Before serving, bring to room temperature.

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