Many years ago I fell in love with this spread. It was only available in limited amounts at a local grocery store. They actually would make it and sell it at holiday’s but for some reason only made limited amounts at a time.
It was oniony, spicy, and oh so very good. Lately I’ve been on a kind of kick of trying to replicate foods that I really like. Why I never thought I could try to do this before, I have no idea.
I made this last weekend and took it to a weekly gathering I attend, and watched people just inhale this. OK, so they scooped it up with crackers, but they loved the taste.
8 oz Cream Cheese, low-fat is fine here
4 oz. low-fat sour cream
2 tablespoons mayonnaise
1 bunch green onions, minced
2 cloves garlic, minced
1/2 jalapeño, minced (or you could add more)
1-2 ounces finely shredded Pepper Jack Cheese
To start with, chop up a bunch of green onions, or scallions if you choose. I cut them lengthwise into quarters, and them sliced them across so they were minced. You really don’t want chunks of onions if you can help it. I then took a clove of garlic, from the elephant garlic I had bought, and minced that finely. I went to the freezer and took out a half of a frozen jalapeño and minced it. Dumped it into the bowl and added an 8 oz. block of room temperature cream cheese, mixed that together with the onions, garlic and jalapeño.
Add the sour cream, grated Pepper Jack Cheese, and mayonnaise. Taste at this point and you can add more Jalapeno or more cheese or just leave it as is.
I served this with some Pretzel crackers but it also tasted great with Tortilla Chips. I also think this would be awesome on some baked potato’s, or some fresh french bread or ….
Gotta stop now, and go make some more. I’m getting all kinds of ideas.