Pepper Cheese Spread Recipe

Summary

MethodMain Ingredient

Ingredients

 Cream cheese6 Ounce (2 Package)
 Chopped jalapeno peppers1⁄4 Cup (4 tbs)
 Milk2⁄3 Cup (10.67 tbs)
 Shredded monterey jack cheese2 Cup (32 tbs)
 Shredded cheddar cheese2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2368 Calories from Fat 1762

% Daily Value*

Total Fat 200 g307.3%

Saturated Fat 123.9 g619.7%

Trans Fat 0 g

Cholesterol 643.6 mg

Sodium 3574.1 mg148.9%

Total Carbohydrates 25 g8.4%

Dietary Fiber 1 g4%

Sugars 14.6 g

Protein 112 g223.4%

Vitamin A 164.2% Vitamin C 26.5%

Calcium 354.9% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

Combine 1 package cream cheese and 1/3 cup milk in a medium bowl.
Beat with an electric mixer until smooth.
Add Cheddar cheese, 2 tablespoons jalapeno peppers and 1 tablespoon pimiento.
Stir until well blended.
In another bowl, combine remaining package cream cheese and 1/3 cup milk.
Beat with electric mixer until smooth.
Add Monterey Jack cheese, 2 tablespoons jalapeflo peppers and 1 tablespoon pimiento.
Stir until well blended.
Spoon both cheese mixtures into 1 bowl.
Stir slightly to give a swirled effect.
Store in an airtight container in refrigerator up to 1 week.
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