Recipe Details

Summary

Name: JalapeÑo−chile 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.

JALAPEÑO−CHILE CHEESE CROCK 67