Mexican Style Cheese Spread
Here is how to make a Mexican Style Cheese Spread. Its a superb mixture of sharp Cheddar cheese, sour cream, green onions, pimientos, and green chiles. It is colorful and inviting, and it is bursting with flavor!
Here is how to make a Mexican Style Cheese Spread. Its a superb mixture of sharp Cheddar cheese, sour cream, green onions, pimientos, and green chiles. It is colorful and inviting, and it is bursting with flavor!
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter or margarine softened
- 2 green onions sliced
- 2 oz. jar diced pimiento drained
- 2 tablespoons chopped green chiles (i used the full 2 tablespoons, but you may find this too hot. y
- restaurant style corn tortilla chips or assorted crackers
- Carbohydrate 1.36734166666667 g
- Cholesterol 63.4516666666667 mg
- Fat 30.3947395833333 g
- Fiber 0.189229168047508 g
- Protein 9.9374125 g
- Saturated Fat 14.6223154166667 g
- Serving Size 1 1 Serving (78g)
- Sodium 262.293125 mg
- Sugar 1.17811249861916 g
- Trans Fat 1.67802291666667 g
- Calories 315 calories
Step-by-step
- In a medium mixing bowl, combine 2 cups shredded sharp Cheddar cheese, ? cup sour cream, and ? cup softened butter or margarine.
- Beat at medium speed with an electric mixer, until mixture is smooth.
- Stir in 2 sliced green onions, 2 oz. drained pimientos, and 1 to 2 tablespoons chopped green chiles (depending on your taste).
- This may be served at room temperature as a dip on corn tortilla chips, or you may cover and refrigerate it, and serve is as a spread on crackers (or corn chips).
- It is delicious, filling, and *very* easy to make! Youre sure to like it!
Operating under strict time limits requires avoiding recipes that demand heavy oven management or lengthy reductions. Combining room-temperature dairy and canned produce eliminates thermal cooking phases entirely, resulting in a vibrant appetizer assembled in under thirty minutes without using a stove. Sharp cheddar forms the structural base, requiring full melting at ambient temperature to absorb the moisture from sour cream.
Achieving the Ideal Emulsion
Electric mixers accelerate the initial blending process by forcing fat and dairy liquids into a unified emulsion. Softened butter must incorporate fully at room temperature, approximately 68°F to 72°F, to prevent greasy separation during whipping. Sharp cheddar varieties carry lower moisture content than mild cheeses, making aged blocks preferable for structural integrity. Green chiles introduce residual liquid, so drain canned varieties thoroughly before folding them into the base. Pimientos provide subtle sweetness alongside red coloration, balancing the heat profile of the chiles.
- Use block cheese instead of pre-shredded varieties, as anti-caking cellulose coatings prevent a smooth paste.
- Chill the finished mixture for at least two hours if firmer spreading consistency is desired on crackers.
- Store leftovers in an airtight container for up to four days at a temperature below 40°F.
