| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Cheese | 6 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese; softened |
| 4 | Chipotle peppers; * see note | |
| 2 | tb | Onion; finely chopped |
| 1 | sm | Jar pimientos; finely chopped |
| Chives; chopped | ||
| Pecans; chopped |
INSTRUCTIONS
Mix first 4 ingredients. Place some plastic wrap in a mixing bowl that will hold the mixture, put the mixture in this bowl and fold the plastic wrap over the spread to fully cover. Chill in fridge at least 4 hours. Remove from fridge, with the spread still wrapped remove it from the bowl & use your hands to shape into a ball. Unwrap the spread, roll in the chives & pecans to cover. Place on a platter & surround with assorted crackers & veggie sticks. NOTES : I use chipotle pepper in adobo sauce, canned. Try not to get too much of the sauce as it makes the spread too runny. Finley chop the peppers. Recipe by: Christopher E. Eaves Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves" <cea260@airmail.net> on Nov 23, 97
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