Jim Vorheis 16 oz Cream cheese 1 lb Jar sharp Cheddar cheese 1/4 lb Soft butter 1/4 c Dry sherry 2 tb Dry vermouth 1/2 ts Dry mustard 1/2 ts Worcestershire sauce 2 dr To 3 dr Tabasco sauce 1/2 ts Seasoned salt 1/2 ts Celery salt 1/4 ts Oregano Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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