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Crust:
3/4 cups finely crushed Triscuits
2 tablespoons melted butter
Mix together and press into an 8-inch springform pan.
Filling:
6 oz shredded Muenster cheese
3 oz shredded Edam or Gouda
1/2 cup finely chopped green peppers
1/4 cup finely chopped scallions
2 Jalapeno peppers, seeded & finely chopped
1/4 tsp. celery seed
1/4 tsp. dry mustard
2 cups sour cream
Mix cheeses, peppers scallions, jalapenos and herbs. Fold in sour cream, and spread mixture carefully over crust. Frost with 1 jar of Jalapeno or Hot Pepper Jelly, and decorate with strips of whole pimiento. Chill thoroughly overnight in the refrigerator.
To serve, remove springform. Serve with more triscuits and corn crackers.
3/4 cups finely crushed Triscuits
2 tablespoons melted butter
Mix together and press into an 8-inch springform pan.
Filling:
6 oz shredded Muenster cheese
3 oz shredded Edam or Gouda
1/2 cup finely chopped green peppers
1/4 cup finely chopped scallions
2 Jalapeno peppers, seeded & finely chopped
1/4 tsp. celery seed
1/4 tsp. dry mustard
2 cups sour cream
Mix cheeses, peppers scallions, jalapenos and herbs. Fold in sour cream, and spread mixture carefully over crust. Frost with 1 jar of Jalapeno or Hot Pepper Jelly, and decorate with strips of whole pimiento. Chill thoroughly overnight in the refrigerator.
To serve, remove springform. Serve with more triscuits and corn crackers.