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DEFROSTED CHEEESE
Level 1
Pepper Jack Cheese Spread
Yield: approximately 3-4 cups
- a Marlene Samuels creation -
Eating in more often and buying foods in bulk are great ways to stretch a dollar, but that means freezing more foods, too. Also, the firmer cheeses can be frozen alright, but not all types defrost equally well. For example, pepper jack cheese; in the freezer the cheese is likely to lose its original consistency. Thawing it out, the pepper jack gets too crumbly to slice. But who needs slicing when you can make it into this quick and delicious cheese spread?
2 lb. block pepper jack cheese, defrosted and crumbled
1 scallion, cleaned and roughly cut
1 pkg. regular cream cheese, cut into fourths
½ cup heavy cream (or half & half)
1 tsp. lemon juice
Garnish with fresh herbs, lemon slice or drizzle of pure virgin olive oil
- Place crumbled cheese, scallion, and cream cheese into bowl of a food processor. With motor running, slowly pour in cream and lemon juice.
- Pulse several times until well blended. Scrape down sides of bowl with spatula and blend for a few more seconds. Mixture should be smooth and ingredients well incorporated.
- Scrape contents into one or two decorative serving bowls, sliding a knife across to create a smooth surface.
Variations:
- As a dip for taco chips, substitute cream with 1 cup or more of milk until desired consistency
- As a spicy garnish on top of creamed soups or mashed potatoes
