4 ounces Cheddar cheese
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1 1/2 tablespoons minced onion
2 teaspoons garlic salt
1 teaspoon prepared horseradish
1 teaspoon prepared Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 (8 ounce) package cream cheese
1 (32 ounce) can crushed pineapple with juice
1/4 cup chopped celery
1 egg
1 cup heavy cream
1 (16 ounce) can cream cheese, softened
2 tablespoons mayonnaise
Preheat oven to 375 degrees F (190 degrees C).
Center a large sheet of waxed paper on a large baking sheet. Brush or partially spray cheese slices with mayonnaise, then spread evenly on the waxed paper.
In a large bowl, beat cream cheese, mayonnaise, Worcestershire sauce, onion powder, garlic salt, horseradish, Dijon mustard, oregano, basil, marjoram, crumble cracker crumbs, lemon juice, egg, mixing that over the top of the cheese slices. Spread the cream cheese mixture all over the edges of the waxed paper.
Bake at 375 degrees F (190 degrees C) for 10 minutes, or until cheese is puffed and bubbly. Remove and place on a plate to cool completely.
After 10 minutes of baking, remove cheese slices from cheese creamer and place in a large bowl. In a small bowl, mix cream cheese and mayonnaise until smooth. Beat in sour cream and pineapple juice. Refrigerate until serving.