8 ounces softened cream cheese
2 cups Colby cheese, grated
1/4 cup chopped fresh chives
1/4 cup chopped drained sundried tomatoes
1 cup chopped pecans
Mix all ingredients except nuts together. Form into log and refrigerate for 45
Minutes. Roll in nuts and serve with crackers.
Ken from Connecticut requested this…Enjoy!
1/3 cup walnuts, toasted
8 ounces cream cheese, softened
1/3 cup pesto sauce
1/3 cup feta cheese
2 teaspoons cracked black pepper
Coarsely chop walnuts. Process cream
cheese, pesto and feta in food processor until smooth. Spread on waxed
paper and form a log. Refrigerate 4 hours. Combine nuts and pepper. Roll
log in nut mixture. Serve thin slice on crackers.
Lisa from Akron Ohio requested this, Enjoy!
2 tablespoons cornmeal
16 ounces cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded pepper Jack cheese
4 ounces chopped green chilies, drained
1/2 cup chopped ripe olives
—–TOPPING:—–
1 cup sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers
1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.
In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour
cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in
olives. Pour over cornmeal.
2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully run a
knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may
crack.) Refrigerate overnight.
3. Remove sides of pan. Spread sour cream over top and sides of cheesecake.
Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with
crackers. Yield: 18-20 servings.
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8 ounces canned tuna, well drained
1 large green onion, chopped
3 tablespoons chopped jalapeno pepper
1/2 cup mayonnaise
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
Tortilla chips
salt and pepper to taste
1. Combine the tuna, green onions, jalapenos, mayonnaise, cilantro, lime
juice and salt and pepper in a medium bowl. Serve with tortilla chips.
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8 ounces cream cheese, softened
2/3 cup orange marmalade
1/2 teaspoon vanilla
6 cups assorted fruit chunks
1. Combine all ingredients except fruit in a small bowl and mix well.
Garnish with orange peel or mint leaves.
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1 1/2 cups chopped broccoli
1/2 cup walnuts
1 cup cream cheese
3/4 cup cottage cheese
1/4 cup sliced green onions
1/2 cup cheddar cheese
1 tablespoon ranch powder
1 tablespoon mexican seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1. Put everything into a food processor starting with cheese in bottom,
process to desired consistency. Can be put into mold, refrigerated
overnight and un-molded.
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2 lbs cooked black beans
1 1/2 tsp chopped garlic
1 1/2 tsp toasted cumin seed, ground
1/4 cup cilantro leaves
1/4 cup sour cream
1/2 jalapeno, chopped
Salt and freshly ground black pepper
1. Put all the ingredients in a food processor and blend until smooth.
Reserve some of the juice from cooking the beans, or if you are using a
canned product extra water can be used if there is not enough in the can.
Season, to taste, with salt and pepper.
2. This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs
have not tested this recipe, in the proportions indicated, and therefore, we
cannot make any representation as to the results.
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16 oz reduced fat cream cheese
3 Tbs lime juice
1 Tbs minced chipotle chilies in adobo sauce
1 15¼ oz.can corn kernels, drained
1. Beat the cream cheese until smooth. Add lime juice and chpotles, and
beat to mix well. Stir in corn. Serve or chill up until the next day.
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8 ounces cream cheese, softened
1/2 cup shredded jack cheese
1/4 cup parmesan cheese, grated
1/4 teaspoon garlic powder
12 ounces pepperoncini peppers, drained, stemmed and chopped
1. Mix all together and refrigerate for several hours.
Cooking Tip: Can also substitute Sweet Cherry Peppers for the pepperoncini peppers.
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