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JALAPENO PEPPADEW CHEESE DIP

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| Servings: serves 4

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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