Jalapeño Cheese Spread

Maggie Conlon
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!

Jalapeño Cheese Spread

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!

Edit recipe
See report
Share
Share

Ingredients

  1. 16 ozsharp cheddar cheese, shredded
  2. 1/2 cupmayonnaise
  3. 2 tbspworcestershire sauce
  4. 1/2 tspgarlic powder
  5. 12 slicejalapenos, or more, to taste (see recipe Note)
  6. 2 tbspjalapeno juice (see recipe Note)

Cooking Instructions

  1. 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. 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. 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.

Edit recipe
See report
Share
Cook Today
Maggie Conlon
Maggie Conlon @WarsawNan
on
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, 8 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.
Read more

Comments

Caroline
Caroline @cook_3912390
I used Miracle Whip instead but I like it either way, I just happened have Miracle Whip in the ''fridge!

Similar Recipes