Ingredients:

• 2-8 ounce packages low-fat cream cheese

• 6 tablespoons reduced-fat mayonnaise (not fat-free)

• 2 tablespoons Prairie Fire Chipotle Pepper Blend

• 4 ounces 50% reduced-fat shredded Cheddar cheese

• 4 ounce can mild chopped green chiles, drained

• ¼ cup diced red bell pepper

• 1 green onion, finely chopped

Directions:

• In a medium bowl, mix together the low-fat cream cheese, reduced-fat mayonnaise, and Prairie Fire Chipotle Pepper Blend.

• Add the shredded Cheddar cheese, mild chopped green chiles, diced red bell pepper, and green onion to the bowl.

• Mix all the ingredients together until well combined.

• Place the cheese mixture onto a sheet of wax paper and form it into a ball.

• Cover the cheese ball and refrigerate for 2 hours or overnight.

• When ready to serve, take the cheese ball out of the refrigerator and let it sit for 10-15 minutes to soften.

• Serve with crackers, veggie dippers, or use as a spread on bagels or English muffins.

• Appetizer
• Spicy
• Easy