JALAPENO PEPPADEW CHEESE DIP
- 1 cup plain Greek yoghurt
- 1 Jalapeno, diced (can use pickled Jalapeno slices also or instead, increase or decrease amount depending on desired spiciness)
- 75 g diced peppadews
- 230 g sharp Cheddar cheese, shredded
- 115 g Monterey Jack cheese, shredded
- dash of cayenne pepper
- 230 g chunky cottage cheese
In a medium bowl, mix all ingredients until well combined.
Taste best after chilled in refrigerator for 30 minutes.
Serve on sandwiches or as a dip.
Note:
Add some Feta cheese or extra salt.
Recipe and photos: Elsabie Templeton
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