Cheddar Cheese Spread from Foleys

My rendition by Sam Hoffer from My Carolina Kitchen

8 ounces extra sharp cheddar cheese, or a combination of cheddar and Edam, cut into ½” cubes & chopped in a food processor for about 30 seconds to 1 minute

8 tablespoons small curd cottage cheese, or more if necessary

4 tablespoons mild to medium Mexican picante or taco sauce (not the chunky kind)

6 tablespoons chopped jalapeno peppers, seeded and ribs removed

2 tablespoons finely chopped fresh Italian frying pepper, plus more for garnish

Pulse cheddar cheese cubes in a food processor, then add the cottage cheese and picante sauce. Process once again with all of the peppers. If the mixture is too thick, add a little more cottage cheese. Taste for seasonings. Should be mildly hot but not overly hot. Can add a dash or two of Shirachi if you wish, which was unknown to me at the time or leave some of the seeds in the jalapenos for a spicier spread. Will keep several days, covered, in the refrigerator. Best served with thin, crispy Finn Crisp, 100% rye crackers, which I always bought in the deli to go with their cheese spread.