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    You are in: Home / Recipes / Italian Inn Cheese Spread Recipe
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    Italian Inn Cheese Spread

    Italian Inn Cheese Spread. Photo by Caroline Cooks

    1/1 Photo of Italian Inn Cheese Spread

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    TxGriffLover's Note:

    This recipe is from the Italian Inn in Tulsa, OK. After over 40 years in business they closed their doors. They were famous for their cheese spread that was served before every entree with antipasto and fresh hot breadsticks. They sold as much of the cheese and breadsticks to go as eating in. The cheese is the key to this recipe, and they ordered it from Wisconsin.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Let cheese soften and mix all ingredients together with a mixer until smooth. At the Inn, this spread was served with carrot strips, celery sticks, sweet Italian peppers, and breadsticks.

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    Ratings & Reviews:

    • on July 17, 2014

      55

      I never went to the Italian Inn but this spread is like crack! I can't stop eating it every time I made it. Love it on toasted bread like a grilled cheese. Easy to make and you can adjust the heat to your liking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007

      55

      Definitely outstanding. Just enough heat for us. Served with crackers; and made for Camera-less Chefs. Thanks, TGL for posting and playing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Inn Cheese Spread

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 374.4
     
    Calories from Fat 267
    71%
    Total Fat 29.7 g
    45%
    Saturated Fat 18.4 g
    92%
    Cholesterol 98.3 mg
    32%
    Sodium 670.1 mg
    27%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.3 g
    9%
    Protein 22.1 g
    44%

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