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Add a photoServings: 6
Ingredients
- 8 ounce Cream cheese, softened
- 4 x Chipotle peppers, * see note
- 2 Tbsp. Onion, finely minced
- 1 sm Jar pimientos, finely minced Chives, minced Pecans, minced
Directions
- Mix first 4 ingredients. Place some plastic wrap in a mixing bowl which will hold the mix, put the mix in this bowl and fold the plastic wrap over the spread to fully cover. Refrigeratein fridge at least 4 hrs. Remove from fridge, with the spread still wrapped remove it from the bowl & use your hands to shape into a ball. Unwrap the spread, roll in the chives & pecans to cover. Place on a platter & surround with assorted crackers & veggie sticks.
- NOTES : I use chipotle pepper in adobo sauce, canned. Try not to get too much of the sauce as it makes the spread too runny. Finley chop the peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 6 servings | |
| Calories 148 | |
| Calories from Fat 127 | 86% |
| Total Fat 14.4g | 18% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 188mg | 8% |
| Potassium 64mg | 2% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.37g | 1% |
| Protein 3.31g | 5% |
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