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Jalapeno-Chile Cheese Crock



  • 1 pound sharp Cheddar cheese, grated (4 cups)
  • 3 ounces cream cheese
  • 1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
  • 1 tablespoon finely chopped onion
  • 2 to 3 tablespoons chopped fresh jalapeno chiles, or to taste
  • 1/2 teaspoon paprika


  1. Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.
  2. Place softened cheese mixture in work bowl of food processor. Add onion, jalapeno 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 tablespoons butter in a small 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.


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