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    other - Jalapeno Chili Cheese Crock


    Source of Recipe


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    List of Ingredients




    Jalapeno Chili Cheese Crock

    1 lb. sharp Cheddar cheese, grated (4 C.)
    3 oz. cream cheese
    1/2 C. butter, plus 1 to 2 T. (optional) to cover finished spread
    1 T. finely chopped onion
    2 to 3 T. chopped fresh jalapeño chiles, or to taste
    1/2 tsp. paprika
    Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream
    cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power)
    until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not
    allow cheeses to melt; stirring will distribute heat and help to soften cheeses
    without melting them.
    Place softened cheese mixture in work bowl of food processor. Add onion,
    jalapeño chile and paprika. Process cheese mixture until evenly blended.
    Scoop mixture into decorative crock, cover, and store in
    refrigerator.
    Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months),
    microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for
    30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese
    completely to seal. Cover and refrigerate.

    Recipe
 

 

 

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