Potted Cheese

6 oz. Cheddar Cheese
1/3 cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/3 cup walnuts, chopped

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don't want to use alcohol then just leave out the port or sherry.