Yield: 15 servings.
8 ounces hand-grated sharp cheddar, (not pre-shredded)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
½ cup port wine
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup sliced almonds, toasted
Celery sticks, apple slices, black olives, and/or crackers (for serving)
In a food processor, add shredded cheddar, cream cheese, and butter. Pulse until well combined. Add port wine, Worcestershire sauce, smoked paprika, cayenne pepper, and salt. Pulse until completely mixed and smooth.
Transfer cheese mixture into a crock or bowl and garnish with sliced almonds. Serve with celery sticks, apples, olives, or crackers.
print it
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
