Tuesday, March 17, 2009

Southwestern Cheese Spread

This recipe can easily be halved for smaller groups.

Makes 5 cups
* 4 cups (16 ounces) shredded mild cheddar cheese
* 2 cups (8 ounces) shredded Swiss cheese
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/4 cup chopped yellow bell pepper
* 1/4 cup chopped green onion
* 3 tablespoons chopped fresh cilantro
* 1 tablespoon chopped fresh dill weed
* 1 tablespoon drained, chopped capers
* 3 garlic cloves, chopped
* 2 teaspoons Cajun seasoning
* 2 teaspoons Worcestershire sauce
* 1/8 teaspoon hot sauce
* 1 cup mayonnaise
* 3 tablespoons Dijon mustard
* Jalapeño pepper jelly, optional

Combine first 14 ingredients in a large bowl. Stir in mayonnaise and mustard. Mold or shape as desired. Chill, covered, until firm. Invert onto a serving platter, and top with jalapeño jelly, if desired. Serve with assorted crackers.

source by: myrecipes.com
recipes by: Texas Maritime Museum Marithyme Treasures, Coastal Living
photo: Howard L. Puckett


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