Chile-Cheese Spread

Make this zesty starter up to three days ahead. Serve leftovers on sandwiches.

Yield:

Makes 3 cups

Recipe from


Ingredients

2 (8-ounce) packages light cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
3 green onions, finely chopped
3 canned chipotle peppers in adobo sauce
1 teaspoon adobo sauce from can
1/2 teaspoon Creole seasoning
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1/3 cup chopped pecans, toasted
Assorted crackers
Garnishes: green onion curls, pecan halves

Preparation

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.

Note:

Rudie Slaughter, Vienna, Virginia,

September 2002