| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | White Cheddar cheese |
| shredded | ||
| 1/2 | c | Sour cream |
| 1/8 | c | Mayonnaise |
| 3 | Scallions, minced | |
| 5 | Fresh Jalapeno peppers | |
| seeded and minced | ||
| 1 | T | Lemon juice |
| 1/2 | t | White pepper |
| 1 | pn | Salt |
| Hot pepper sauce to taste |
INSTRUCTIONS
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 1 1/2 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@TSO.Cin.IX.net> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 10mg
Sodium: 234.4mg
Potassium: 184mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 1.6g
Protein: 1.2g