Recipe For Cooking Jalapeno-Chile Cheese Crock

Microwave Cooking :: Microwave Snacks and Appetizers

Jalapeno-Chile Cheese Crock

1 lb. (4 C.) sharp Cheddar cheese, grated
3 oz. cream cheese
1/2 C. butter, plus 1 to 2 Tbsp. (optional) to cover finished spread
1 Tbsp. finely chopped onion
2 to 3 Tbsp. chopped fresh jalapeño chiles, or to taste
1/2 tea. paprika

Place Cheddar cheese in a med. microwave-safe mixing bowl. Add cream cheese and the 1/2 C. butter. Microwave on MED.-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 min.), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.

Place softened cheese mixture in work bowl of food processor. Add onion, jalapeño chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.

Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 Tbsp. butter in a sm. microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.