Spicy, cheesy and a little old school. Creamy dip to share with your family -- or not.
Ingredients
4 oz cream cheese, softened
1 heaping Tablespoon sour cream
1 cup very sharp cheddar cheese, grated
3 large scallions, chopped (just under ½ cup)
1 very large or 2 small garlic cloves, minced (about 2 teaspoons)
2-3 Tablespoons pickled jalapeños, minced (Two Tablespoons will give you heat; 3 Tablespoons or more will make it fiery.)
1 teaspoon pickled jalapeno juice
1 Tablespoon roasted red pepper, chopped (drained or wipe it dry with a paper towel; I used jarred peppers.)
1 Tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce (I used Chrystal, but Tabasco or something similar would be fine)
¼ teaspoon kosher salt
pinch of freshly ground pepper
Tortilla chips for serving
Instructions
Put the cream cheese in a medium bowl and let it soften for about 30 minutes.
Add the sour cream, grated cheddar, chopped scallions, minced garlic, minced pickled jalapeños, pickled jalapeño juice, chopped roasted red pepper, lemon juice, Worcestershire sauce, hot sauce, salt and pepper. Using a wooden spoon, mix all of the ingredients thoroughly. Taste for seasoning, adding salt, pepper or hot sauce, if you wish. Serve immediately (or chill before serving) with your favorite tortilla chips.
Recipe by in medias recipe - Santa Barbara, California food blog with a focus on Farmers Market cooking at http://www.inmediasrecipe.com/spicy-cheddar-cheese-dip-with-pickled-jalapenos/