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, .

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