Cheese Chili Sauce
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Serve warm cheese sauce as an appetizer for guests while dinner is still being prepared.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300 g of cream cheese
- 0.5 cup sour cream
- 2 tablespoons lemon juice
- 1 can pimento peppers or roasted red peppers
- 170 gr. sharp cheddar cheese
- 170 g pepper cheese
- 2 green onions
- Celery sticks, pita chips, potato chips for serving
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). In a large bowl, combine cream cheese, sour cream, lemon juice, and 1/2 teaspoon each of salt and pepper. Add pimento peppers, cheddar, pepper jack cheese, and green onions.
Transfer the mixture to a shallow 2-cup baking dish and bake until the mixture is bubbly and light golden brown, 15 to 18 minutes. Serve with chips and celery, if desired.
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