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Chile-Cheese Spread

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

Southern Living SEPTEMBER 2002

  • Yield: Makes 3 cups

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.

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Chile-Cheese Spread recipe

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