Friday, May 23, 2008

Cheese dip

4 oz neufchantal cream cheese
4 oz extra sharp cheddar
2TBS roasted red peppers(Guessing at measurement, start with less and add to taste)
Green or red chilies
2-3 TBS finely chopped red onion
1/2 lemon juiced
salt(just a sprinkle, the cheese is already salty)
black pepper

Leave cheese out to soften for couple hours. Grind cheddar in food processor(or shred it). add remaining ingredients and process till mostly smooth. Pour into container and chill in fridge till firm.

This makes about 2 cups. Recipe can be doubled for parties.


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