PA R T Y N AC H O S Tor ti l l a c hip s 2 c up s sh a r p c h e d d a r o r M o nterey jack cheese 1 p ou n d S m o ke d s a u s a g e s liced 1 j a l a p e n o p e p p e r s l ice d I c a n s l i ced B l a c k o l ive s G ua c a m ol e 1 c up Ch op p e d to m ato e s Preheat oven to broil. Spread tortilla chips out on a baking pan. Top tortilla chips with cheese. Place a hearty slice of smoked sausage on each chip. Broil for 15 seconds until cheese melts and sausage sizzles. Garnish with jalapeno peppers and black olives. Serve with guacamole and chopped tomatoes.
S O U T H E R N P I M E N TO C H E E S E ½ p ou n d Sh a r p c he d d a r c h eese grated o r shred d ed 1 Ja r p i mento s, 4 o u nce s, drained and diced ¼ c up p i m e nto -s t u f f g re e n o lives minced 4 g re e n on io ns m ince d 1 te a sp o on g a rl ic p owd e r 1 te a sp o on p a p r ik a 1 pa c k a g e s o f te ne d c re a m cheese, 3 ou n ce s 1/3 c up mayo nna is e In a bowl, combine cheddar cheese, pimento, olives, green onions, garlic powder and paprika. Stir in cream cheese and mayonnaise until well blended. Refrigerate and chill until ready to serve. Use as a sandwich spread or a dip. Makes 2½ cups.
J im & O li v ia R o s e L o d a to
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