Ready for a margarita to go with this yummy spread.
Whether you are doing a south of the border meal or not, this appetizer is tasty, with a little crunch and spice.
One night at my sister’s house last week, in between tornado warnings, barbecuing ribs, and entertaining two babies, we whipped up this yummy appetizer.
Jalapeno Blue Cheese Spread
- 1 pkg. unflavored gelatin
- 1/4 c. water
- 3 oz. cream cheese
- 5 oz. blue cheese crumbled
- 16 oz. sour cream
- 2 jalapeno peppers chopped fine
- 2 Tbsp. vinegar
- 2 oz. pimientos chopped
- 1 c. pecans roasted
- Assorted crackers
- Combine gelatin with water in a custard up, let stand. Place cream cheese and blue cheese in a 2 quart bowl. Microwave at 50% power 60-90 seconds until softened. Mix with sour cream until smooth, set aside. Microwave gelatin on high 30 seconds or until boiling. Stir in vinegar and blend into cheese mixture. Add the peppers, pecans and pimentos. Pour into mold (or margarita glass) and chill several hours. Turn onto red leaf lettuce line tray (if you have molded it in a dish) and garnish with jalapeno flower or slices of jalapenos. Serve with crackers on the side.
(Hint: have all ingredients ready before starting. The gelatin may set too quickly if you start adding cold ingredients and you don’t have everything else ready to fold in.) Also, anytime I use a mold, I line it with plastic wrap then all you have to do is flip it out and peel off the plastic wrap. I usually do this recipe in either small margarita glasses or one of the giant ones. I have substituted pistachio nuts for the pecans and then sprinkled pistachios on top. Either way, it’s unbelievably good. —