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Southwestern Cheese Spread

Howard L. Puckett
Yield Makes 5 cups
This recipe can easily be halved for smaller groups.

Ingredients

  • 4 cups (16 ounces) shredded mild cheddar cheese
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped green onion
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh dill weed
  • 1 tablespoon drained, chopped capers
  • 3 garlic cloves, chopped
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • 1 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • Jalapeño pepper jelly, optional

How to Make It

  1. Combine first 14 ingredients in a large bowl. Stir in mayonnaise and mustard. Mold or shape as desired. Chill, covered, until firm. Invert onto a serving platter, and top with jalapeño jelly, if desired. Serve with assorted crackers.

Marithyme Treasures