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