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Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

This smoky green chili cheese dip, made with smoked cheddar, Monterey Jack and cream cheese is always a big hit at parties. Its spicy flavors pair well with the exotic avocado mango salsa for a mouthwatering burst of Tex-Mex flavor. Better yet, it freezes well.

 

Southern Living DECEMBER 2000

  • Yield: 2 cheese rounds (18 appetizer servings)

Ingredients

  • 2 (8-ounce) packages cream cheese, softened
  • 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
  • 16 ounces smoked Cheddar cheese, shredded
  • 6 green onions, minced
  • 2 (4.5-ounce) cans chopped green chiles, drained
  • 1 (1 1/4-ounce) envelope taco seasoning mix
  • Avocado-Mango Salsa

Preparation

Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.

Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.

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Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa recipe

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