Jalapeno pecan cheese

Yield: 6 Servings

Measure 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 \N Chopped jalapenos (alter for your tastes)
1 \N Jar (2 oz) pimentos, drained and chopped
½ teaspoon Salt

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

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