Serve this tasty cheddar and cream cheese spread with toasted pumpernickel bread cubes, crackers and fresh vegetables.

Pumpernickel Cheese Bowl

2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 1/2 cups (6 ounces) shredded Wisconsin cheddar cheese
5 tablespoons butter, softened
2 tablespoons minced onion
2 teaspoons Dijon mustard
1 loaf (14 inches) or 3 loaves (4 inches round each) pumpernickel

1. Combine cheeses, butter, onion and mustard until well-blended. Cover and refrigerate overnight.
2. Cut a slice from the top of loaf; hollow out center, forming a bowl.
3. Cut the center pieces into cubes; toast at 375°F (190°C) for 10 minutes.
4. Fill the pumpernickel bowl(s) with the cheese dip mixture.
5. Serve with pumpernickel bread cubes, crackers and fresh vegetables.

Makes 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.