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Jalapeño Cheese Spread
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Chef :
Maggie Conlon MartinJalapeño Cheese Spread
Quick and easy cheese spread that's good on crackers or in celery sticks.
Cooking instructions
* Step 1
NOTE: This recipe uses sliced jalapeños from a jar, as shown in the photo, along with some of the liquid (juice) they're packed in.
* Step 2
With the chopping/blending blade in your food processor, blend all ingredients until smooth, about 2 minutes. I start off with half the amount of cheese plus all the other ingredients, blend that together for about 20 seconds, then there's enough room in the food processor to add the rest of the cheese. I like mine made with about 24 jalapeño slices blended in. I suggest you start with 12 slices, blend, taste and adjust to your own taste.
* Step 3
HELPFUL NOTES: 1) Shred the cheese from a solid block; don't buy pre-shredded cheese for this, because it's coated in corn starch which effects the texture. 2) Sometimes I've added about 2 oz. or so of cream cheese to the mix because there was a little bit in my fridge that needed to be used. Was good; made the spread just a little creamier.
Note: if there is a photo you can click to enlarge it
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