8 oz pkg. cream cheese, softened
6 oz. crock smoky cheese spread
1 tsp. Worcestershire sauce
1 tbsp. mayonnaise
1/2 tsp. garlic salt
ground chili powder
In a mixing bowl, beat together the cream cheese, smoky cheese spread, Worcestershire sauce, mayonnaise and garlic salt until smooth.
Pour the chili powder generously onto the sheet of plastic wrap. Spoon the cheese mixture onto the sheet of plastic wrap around mound.
Roll the ball of cheese in the chili powder; covering the outside of the cheese ball completely with the chili powder.
Place the plastic wrapped cheese ball in a serving bowl, cover and chill for 1 hour. To serve, remove the plastic wrap and place crackers or fresh vegetables along side the chilled cheese ball.
Makes 2 cups.
November 30, 2010
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Bake: 30 minutes
Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
4 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTMor Certified Organic) or water
1 package (8 ounces) Pepperidge Farm® Cornbread Stuffing
1/4 pound chorizo sausage, diced
1/4 cup canned chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves
Heat the oven to 350°F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp. Remove the saucepan from the heat.
Add the broth, stuffing, chorizo, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.