Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to firstname.lastname@example.org.
1 pkg. (8 oz.) Processed Cheese, softened
1 pkg. (3 oz.) Cream Cheese, softened
1/4 teaspoon Garlic Powder
1 tablespoon Lemon Juice
Ground Red Pepper, to taste
1 teaspoon Paprika
Blend processed cheese and cream cheese together in mixing bowl. Add garlic powder, lemon juice and red pepper and blend until fluffy. Place in refrigerator for about 1 hour. When firm, remove and roll into a log shape. Sprinkle paprika over log and refrigerate again until ready to serve with your favorite tortilla chips.