6 ounces cream cheese, softened
1/2 teaspoon peppermint oil
2 large eggs
1/2 cup boiling water
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups shredded Cheddar cheese
In a medium bowl, mix cream cheese, peppermint oil, eggs, water, baking powder, and salt to make a smooth cream cheese spread.
Cover with a clean kitchen towel, and refrigerate at least 2 hours before serving.