Jalapeño Cheese Spread

Name: Jalapeño Cheese Spread
Cuisine: American
Ingredients: 16 oz sharp cheddar cheese, shredded; 1/2 cup mayonnaise; 2 tbsp worcestershire sauce; 1/2 tsp garlic powder; 12 slice jalapenos, or more, to taste (see recipe Note); 2 tbsp jalapeno juice (see recipe Note)

Maggie Conlon @WarsawNan

Orlando, FL

Quick and easy cheese spread that's good on crackers or in celery sticks.

The measurements below are simply a guide. I never actually measure anything when making Jalapeño Cheese Spread (only for recording the recipe here); I toss it all into the food processor, blend to smooth, taste, and add more of whatever as desired. And that's the BEST way to do it!

So, for your very first batch, blend together everything per the measurements below, taste and adjust to YOUR taste. Enjoy!

Quick and easy cheese spread that's good on crackers or in celery sticks.

So, for your very first batch, blend together everything per the measurements below, taste and adjust to YOUR taste. Enjoy!

Maggie Conlon @WarsawNan

Orlando, FL

Quick and easy cheese spread that's good on crackers or in celery sticks.

So, for your very first batch, blend together everything per the measurements below, taste and adjust to YOUR taste. Enjoy!

Quick and easy cheese spread that's good on crackers or in celery sticks.

So, for your very first batch, blend together everything per the measurements below, taste and adjust to YOUR taste. Enjoy!

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Ingredients

16 ozsharp cheddar cheese, shredded
1/2 cupmayonnaise
2 tbspworcestershire sauce
1/2 tspgarlic powder
12 slicejalapenos, or more, to taste (see recipe Note)
2 tbspjalapeno juice (see recipe Note)

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Steps

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.
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.
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.

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Cooksnaps

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Maggie Conlon @WarsawNan

on January 27, 2015 04:22

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.