Havarti Cheese with Greek Seasoning OR Kansas Nachos

ImageI remember having these frequently as I was growing up with my material Grandmother and also with my mom. The recipe was super straight forward: Havarti cheese melted on water crackers with Cavendar’s Greek Seasoning on top.

I was feeling sentimental and saw some Havarti at the store. I still have Greek Seasoning in my pantry and picked up some water crackers.

They taste like my childhood, fond memories of eating these with either my mom or grandma and neither of my brothers butting in/being interested – and more importantly they just taste good. I wasn’t sure if it was me being nostalgic or if they were actually tasty until my hubster confirmed they are indeed a nice snack.

Remember if you want to try yourself – no other cheese but Havarti, no other kind of cracker but water crackers (bonus points if you can find in the BIG format with sesame seeds on top) and Cavendar’s Greek Seasoning added to taste.

I’ve also tried on popcorn (with olive oil) and once you do, I promise you will NEVER go back to anything else. It’s incredible.

I did look up the Greek Seasoning web site AND get this – it’s made in Arkansas! Go figure, I never would have guessed. I emailed them through the site about how great their seasoning pairs with melted Havarti and water crackers. They sent me the sweetest note back and included a huge collection of recipes. Score! Here are a few that stood out to me: 

Skillet Breakfast


4 strips bacon

1 large bell pepper

1 medium onion

6-8 eggs

1½ tsp. Cavender’s Greek Seasoning

 Cook bacon, pepper, and onion until half-done.  Take out bacon, set aside and chop.  Cook eggs into the pepper/onion mixture.  Add chopped bacon and Cavender’s Greek Seasoning.  Cook slowly until done.


Pine Cone Cheese

2 (8 oz.) pkgs Philadelphia Cream Cheese

½ tsp. Cavender’s Greek Seasoning

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

salt and pepper (to taste)


 Mix together cream cheese, Cavender’s Greek Seasoning, garlic powder, Worcestershire sauce, salt and pepper.  Form into pinecone shapes.  Stud with almonds.  Serve with crackers or chips.


Stuffed Feta Artichokes

6 artichokes

1 lb. feta cheese (crumbled)

½ cup fresh lemon juice

1 tsp. nutmeg

1 tsp. Cavender’s Greek Seasoning

Salt & pepper to taste

Cut and remove outer leaves and cut stems of artichokes.  Rinse with cold water, drain and place in saucepan.  Boil in enough water to cover half of the artichokes, add lemon juice and cook for 45 minutes.  Drain well.  Place in baking pan.  Mix together rest of the ingredients and fill artichokes by opening leaves and placing cheese mixture on them.  Sprinkle tops with remaining cheese mixture and bake in 350 degree oven for 25 minutes.


Greek Seasoning Salad Dressing 

1 cup olive oil

1/3 cup Heinz gourmet vinegar

1 tablespoon Cavender’s Greek Seasoning

Mix together and enjoy.



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