GOURMET JALAPENO CHEESE SPREAD OR BALL
about 3½ cups or 1 large or 2 small balls
In a blender container or medium bowl, combine cheese, mayonnaise, sour cream, and Worcestershire sauce; blend at medium to high speed or beat at medium to high speed of an electric mixer until mixture is smooth and well mixed. Stir in garlic, peppers, onion, and pimento, if used. Chill, covered, in the refrigerator for 2 to 3 hours to blend flavors. Store in an airtight container in the refrigerator until ready to serve, up to 3 weeks. Serve with crisp Melba toast rounds or other crisp crackers. Garnish as desired.
Note: Reduce sharp Cheddar cheese to 4 ounces; add 4 ounces grated or finely shredded smoked Provolone or Gouda cheese, 4 ounces grated or finely shredded Monterey Jack cheese or Munster cheese, and 4 ounces finely shredded Parmesan or Romano or Asiago cheese or crumbled blue cheese.
Variations: Add ½ teaspoon chili powder or to taste to cheese mixture
Add freshly grated peeled horseradish root to taste to cheese mixture.
Chill cheese mixture. Shape into a ball and roll in finely chopped pecans or English walnuts or pine nuts, coating cheese ball well. Cover with plastic wrap and chill until ready to serve.
Add ½ cup crumbled crisp-cooked bacon to the cheese mixture.
Fill thawed frozen commercial baked miniature filo/phyllo pastry cups with the cheese mixture. Arrange filled cups on an ungreased baking sheet; bake in a preheated moderate oven (350 degrees F.) for 7 to 8 minutes or until cheese mixture is bubbly hot. Serve hot or at room temperature.