8 oz Cream cheese, softened
4 Chipotle peppers, * see note
2 tbsp Onion, finely chopped
1 small Jar pimientos, finely chopped
Chives, chopped
Pecans, chopped
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Mix first 4 ingredients.
Place some plastic wrap in a mixing bowl that will hold the mixture, put the mixture in this bowl and fold the plastic wrap over the spread to fully cover. Chill in fridge at least 4 hours.
Remove from fridge, with the spread still wrapped remove it from the bowl & use your hands to shape into a ball. Unwrap the spread, roll in the chives & pecans to cover.
Place on a platter & surround with assorted crackers & veggie sticks.
NOTES : I use chipotle pepper in adobo sauce, canned. Try not to get too much of the sauce as it makes the spread too runny. Finley chop the peppers.
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