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Three-Pepper Spread

 
Yield:
1 gal. spread or 128 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 4 lb. -
shredded Cheddar cheese 1 lb. + 8 oz. 1-1/2 qt.
shredded Monterey Jack cheese 1 lb. + 8 oz. 1-1/2 qt.
canned chopped jalapeño peppers, drained 10 oz. 1 cup
crushed red pepper - 3 Tbsp.
TAPATIO Hot Sauce 1-1/2 fl oz 3 Tbsp.
RITZ Crackers - 640 each

Directions

PLACE cheeses in food processor; process until well blended. Add all remaining ingredients except crackers; process with pulsing action just until combined. Transfer to bowl; cover.

REFRIGERATE at least 2 hours.

SPOON cheese spread into pastry bags fitted with fluted tips. Pipe about 1 tsp. of the cheese spread onto each cracker just before serving.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Make Ahead
Cheese spread can be stored in refrigerator up to 3 days before serving as directed. Remove from refrigerator and let stand at room temperature to soften slightly before piping onto crackers as directed.
Variation
Instead of piping cheese spread onto crackers, serve cheese spread in small bowls surrounded by the crackers.
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