2 cups finely shredded cheddar cheese (8 ounces)
1 cup finely shredded Swiss cheese (4 ounces)
1/2 8 ounce package cream cheese
1/3 cup dairy sour cream
2 teaspoons horseradish mustard
1/8 teaspoon onion powder
2/3 cup chopped pistachio nuts, walnuts, or pecans
Pumpernickel or sourdough bread slices, fresh or toasted
Assorted small sausages, cocktail onions, and pickles (optional)
Line one 7-1/2x3-1/2x2-inch or two 5-1/2x3x2-inch loaf pan(s) with plastic wrap. Sprinkle one-fourth of the nuts in the large pan or one-eighth of the nuts in each of the smaller pans. Spread one-fourth of the cheese mixture over nut layer (one-eighth in each of the smaller pans). Continue layering cheese and nuts, pressing into pan(s) to make 4 even layers of each nuts and cheese. Cover and chill in the refrigerator for at least 2 or up to 8 hours.
To serve, unmold onto serving plate or tray; let stand 10 minutes before serving. Serve with pumpernickel or sourdough bread toast rounds. Garnish the platter with a selection of small sausages, cocktail onions, and pickles, if desired. Makes 20 appetizer servings.
Make Ahead Tip
Prepare as above. Cover and chill in the refrigerator for up to 24 hours. Unmold and serve as above.
Per Serving: cal. (kcal) 120, Fat, total (g) 10, chol. (mg) 25, sat. fat (g) 5, carb. (g) 2, pro. (g) 6, sodium (mg) 108, calcium (mg) 151, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet