| 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 |
tb |
Lemon juice |
| 1/2 |
ts |
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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