White cheddar and jalapeno spread

8 Servings

Ingredients

QuantityIngredient
½poundsWhite Cheddar cheese; shredded
½cupSour cream
cupMayonnaise
3Scallions; minced
5Fresh Jalapeno peppers; seeded and minced
1tablespoonLemon juice
½teaspoonWhite pepper
1pinchSalt
Hot pepper sauce to taste

Directions

Here's a recipe from the Southern Season in Chapel Hill, NC, provided by chef Devon Mills.

Grate cheese first and let stand until room temperature; it will combine better. Blend all ingredients until smooth. Refrigerate at least 2 hours before serving. Makes 1½ cups of spread.

Please note, Devon allows for additional heat beyond the jalapenos, and has no particular sauce or amount thereof, to use. That's your option. Adios.

douglas allen thompson <aesculus@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .