Jalapeno Spread

"This spread takes a little extra time - you'll want to let it refrigerate to let the flavors blend, but it's well-worth the time! :)"
 
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Ready In:
24hrs 6mins
Ingredients:
11
Yields:
1 cup, approx
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ingredients

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directions

  • Preheat oven to 350F degrees.
  • Using a metal pie plate, place the pine nuts, chili powder, and cumin in the center of the plate.
  • Bake in preheated oven for about 6 minutes or until spices are fragrant and begin to darken (careful not to burn!); let cool completely.
  • Place the green onion, garlic, and cilantro in a food processor and whir until chopped.
  • Add the jalapeno and the nut/spice mixture and whir until nuts are chopped.
  • Add the cream cheese, goat cheese, sour cream or yogurt, and lime juice and whir until blended.
  • Place in covered container and refrigerate for at least 8 hours, but the longer you can leave it before serving the better- 24 hours is preferred.
  • Scrape spread into a serving bowl and serve with raw veggies (celery, cauliflower, broccoli, endive, carrot, etc).
  • Makes about 1 cup.

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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