Chile-Cheese Spread

Make this zesty starter up to three days ahead. Serve leftovers on sandwiches.

Yield: Makes 3 cups

Ingredients

• 2  (8-ounce) packages light cream cheese, softened
• 1  cup  (4 ounces) shredded Cheddar cheese
• 3  green onions, finely chopped
• 3  canned chipotle peppers in adobo sauce
• 1  teaspoon  adobo sauce from can
• 1/2  teaspoon  Creole seasoning
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1/4  teaspoon  Worcestershire sauce
• 1/8  teaspoon  hot sauce
• 1/3  cup  chopped pecans, toasted
• Garnishes: green onion curls, pecan halves
• Assorted crackers

Preparation

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.