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- Jalapeno Pepper Dip
-
- 8 oz cream cheese, softened
- 4 oz Cheri's Jalapeno Jelly
- 1/4 tsp dried red pepper flakes
- Directions
- Blend all ingredients. Refrigerate for up to two weeks. Serve with tortilla chips or crackers.
- Provided by:
- Cheri Romanoski, Cheriâs Desert Harvest in Tucson
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Medjool Date Peanut Butter Cookies
Makes 20-24 cookies.
In a food processor blend together the nut butter and dates until dates are finely chopped using lots of pulses and scraping down the sides of the bowl.
Add the rest of the ingredients blending well.
Turn dough onto a work surface and roll into 2-3 inch balls. Can be refrigerated up to three days before baking.
To bake preheat oven to 350 degrees.
Place balls about 3 inches apart on lined cookie sheet.
Press a plus sign with a fork on top of balls to flatten.
Bake for 8-10 minutes. Do not over bake. Let cookies cool before applying chocolate.
Drizzle or dip halfway with melted chocolate, sprinkle with nuts.
Store in airtight container for up to two weeks.
