This is really good, and can be served warm or cold, although I prefer it warm (see my notes below):
GREEN CHILE CHEESE SPREAD/DIP
This is ultra thick, so I thinned it out with extra sour cream and a little milk. Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles.
*UPDATE: I tried it warm and prefer it that way, and it doesn't need to be thinned out.
"A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers."
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream (I used an extra 4 - 5 tsp when serving cold)
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve.
Makes 2 cups (mine yielded more, about 2 2/3 cups).
Posted at Recipezaar under "THREE CHEESE GREEN CHILE SPREAD"
http://www.recipezaar.com/19079(Photo and original recipe at:
http://infinityfoodrecipes.blogspot.com ... pread.html