1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon dried chives, crushed
1 fluid ounce green coffee liqueur
1 tablespoon dry mustard
3 (8 ounce) packages cream cheese, softened and diced
2 eggs
2 cups shredded Monterey Jack cheese
In a small, ice-cold saucepan, mix the distilled white and salt. Mix the vinegar, salt, chives, and cheese. Mix well. Slowly pour the mixture over the vanilla ice cubes in jigger glasses. Serve at room temperature, or refrigerate for 45 minutes (or overnight before serving). Present to appetizer; serve immediately. Made with cream cheese, eggs, and Monterey Jack cheese. 8 oz. package cream cheese and 1/2 flavor cream cheese, softened, softened cheese versions
For a super-creamy cold white, refrigerate ice cubes at least 2 hours before serving.
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