White cheddar and jalapeno spread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | White Cheddar cheese; shredded |
| ½ | cup | Sour cream |
| ⅛ | cup | Mayonnaise |
| 3 | Scallions; minced | |
| 5 | Fresh Jalapeno peppers; seeded and minced | |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | White pepper |
| 1 | pinch | Salt |
| 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, .