Jalapeno pecan cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese |
| 3 | ounces | Blue cheese |
| 1 | pint | Sour cream |
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| 2 | tablespoons | Vinegar |
| 1¼ | cup | Chopped pecans |
| 10 | Chopped jalapenos (alter for your tastes) | |
| 1 | Jar (2 oz) pimentos, drained and chopped | |
| ½ | teaspoon | Salt |
Directions
Mix cheeses and sour cream until smooth. Sprinkle gelatin into cold water in a sauce pan. stir over low heat until gelatin is de solved. Stir gelatin into cheese mixture;stir in vinegar. Mix in the remaining ingredients.
Spray an 8 inch round cake pan with non stick spray and pour mixture in.
Cover and refrigerate until set. Serve with crackers or veggies. Posted to CHILE-HEADS DIGEST V3 #272 by Tony Wilkey <wilkey@...> on Mar 23, 1997