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“This is a tried and true recipe I borrowed from a relative. It is always a crowd favorite at parties. I don't think I've ever seen someone only take one bite. I use part-skim shredded cheeses to keep the fat low. No one can tell the difference. I usually put the pepper jelly on about 3/4 of the top in case some of my guests prefer a milder version. The red pepper flakes are also optional. It takes great with or without them.”
READY IN:
6hrs 10mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients, except pepper jelly, in a medium bowl until well combined.
  2. Line a pie plate with wax paper. Spread mixture into pie plate, cover with another sheet of wax paper, and pat down until flat and evenly distributed.
  3. Refrigerate overnight, or for several hours.
  4. Remove top layer of wax paper, invert on serving platter or plate, then remove remaining layer of wax paper.
  5. Spread pepper jelly over top. Serve with wheat thins or other crackers.

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