Chili-Cheese Spread Recipe
Chili-Cheese Spread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
From Lynette Clement of Grand Junction, Colorado, this full-of-zip spread's sure to be the star of any New Year's gathering! It can also easily be formed into alternate shapes for serving at other festive times—an egg for Easter, a leaf for fall, etc.—Lynette Clement, Grand Junction, Colorado
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon prepared horseradish
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 jar (2 ounces) diced pimientos, drained, divided
  • 1/2 cup chopped pecans
  • Crackers

Directions

In a medium bowl, beat cheeses and horseradish until smooth. Add chilies. Set aside 1 tablespoon pimientos for garnish; add remainder to cheese mixture and mix well. Chill for 1 hour. Form into a star shape on a serving platter; press pecans onto sides of star. Outline star with pimientos. Cover and chill until serving. Serve with crackers. Yield: about 3-1/2 cups.
Originally published as Chili-Cheese Spread in Country Woman January/February 1997, p10

  • 12 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon prepared horseradish
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 jar (2 ounces) diced pimientos, drained, divided
  • 1/2 cup chopped pecans
  • Crackers
  1. In a medium bowl, beat cheeses and horseradish until smooth. Add chilies. Set aside 1 tablespoon pimientos for garnish; add remainder to cheese mixture and mix well. Chill for 1 hour. Form into a star shape on a serving platter; press pecans onto sides of star. Outline star with pimientos. Cover and chill until serving. Serve with crackers. Yield: about 3-1/2 cups.
Originally published as Chili-Cheese Spread in Country Woman January/February 1997, p10

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