Southwestern Cheese Spread

This recipe can easily be halved for smaller groups.

Yield: Makes 5 cups

Ingredients

• 4  cups  (16 ounces) shredded mild cheddar cheese
• 2  cups  (8 ounces) shredded Swiss cheese
• 2  cups  (8 ounces) shredded Monterey Jack cheese
• 1/4  cup  chopped green bell pepper
• 1/4  cup  chopped red bell pepper
• 1/4  cup  chopped yellow bell pepper
• 1/4  cup  chopped green onion
• 3  tablespoons  chopped fresh cilantro
• 1  tablespoon  chopped fresh dill weed
• 1  tablespoon  drained, chopped capers
• 3  garlic cloves, chopped
• 2  teaspoons  Cajun seasoning
• 2  teaspoons  Worcestershire sauce
• 1/8  teaspoon  hot sauce
• 1  cup  mayonnaise
• 3  tablespoons  Dijon mustard
• Jalapeño pepper jelly, optional

Preparation

Combine first 14 ingredients in a large bowl. Stir in mayonnaise and mustard. Mold or shape as desired. Chill, covered, until firm. Invert onto a serving platter, and top with jalapeño jelly, if desired. Serve with assorted crackers.

Marithyme Treasures, Coastal Living, OCTOBER 2005