This is another family recipe, albeit a straightforward one, that I’ve been enjoying for more than 20 years. It’s an addictive, calorie-rich cheese spread that’s pretty easy, refrigerates well, and is equally delicious on a slice of homemade bread or a plain saltine cracker. In fact, I think it’s best on saltines, because the spread is so flavorful on its own, it doesn’t need any competing flavors or textures. The saltine gives each bite just the right amount of crunch. I bet you can’t eat just one. Like I said, I’ve been eating this for more than 20 years, and I’m not tired of it yet! Enjoy!

4 cups mild cheddar cheese, grated
2 cups sharp cheddar cheese, grated
1/2 cup chopped scallions (bulbs and stems)
1 ½ cups sliced almonds
10 bacon rashers, cooked until crispy and crumbled
1 cup mayonnaise, halved*

1. Place all ingredients in a large mixing bowl, except for half the mayonnaise, which should remain in the fridge. With a large wooden spoon, stir gently until all ingredients are thoroughly and evenly mixed. Cover and place in refrigerator for an hour or so (or up to overnight, if preparing ahead).

2. Remove bowl from fridge and stir in remaining mayonnaise. The cheese will have absorbed a good portion of the mayonnaise while it was cooling. Adding mayo right before serving ensures spread-ability (and richness!). If your spread is still too coarse, you might even add additional mayo.

3. Transfer to your serving bowl. Provide a butter knife or teaspoon for spreading, and serve with crackers, bread, or crostini.

This spread will keep up to three days if covered and refrigerated, buto not allow it to sit out too long at room temperature.

*Use real mayonnaise!