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Mexican cheese and jalapeno spread

List of Ingredients






Makes 2 cups

5 fresh jalapeno peppers (for 1/2 cup minced), see note

3 green onions (for 1/4 cup minced)

8 ounces already-shredded Mexican cheese blend

1/2 cup reduced-fat sour cream

1/4 cup reduced-fat mayonnaise

1/8 teaspoon white pepper

1/8 teaspoon salt

Tabasco sauce, to taste, if desired

Wearing rubber gloves, seed and mince the jalapenos. Place them in a 2-quart or larger bowl. Mince the green onions, including enough green tops to make 1/4 cup. Add them to the bowl. Add the remaining ingredients, except the Tabasco, and stir until smooth.

Cover and refrigerate at least 2 hours or up to 48 hours. Stir well and taste. If Tabasco is desired, add it, to taste.

If serving the spread hot, preheat the oven to 350 degrees.

Place the spread in an ovenproof dish and bake 20 minutes, or until heated through and bubbly along the edges. Serve with tortilla chips, crackers or vegetables for dipping.


Recipe