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Cheddar Pecan Spread

Source: Spike & Jamie

1/2 of an 8-ounce package (4 ounces) cream cheese, softened
1/2 cup dairy sour cream
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup pecan pieces
2 green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon bottled hot pepper sauce

Pepper biscuits: 2 cups all-purpose flour 1 tablespoons. baking powder 2 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons. butter 1 tablespoons. snipped fresh chives 1 cup buttermilk or sour milk* Snipped fresh chives (optional)

For Cheddar-Pecan Spread, in a food processor bowl, combine cream cheese and sour cream. Cover and process until smooth. Add the cheddar cheese, pecan pieces, green onions, 1/4 teaspoon salt, the 1/4 teaspoon pepper, and the hot pepper sauce. Cover and process until nearly smooth. Cover and chill in the refrigerator until serving time.

For Pepper biscuits, in a medium bowl, stir together flour, baking powder, the 2 teaspoons pepper, the sugar, soda, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 tablespoon chives. Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/4-inch thickness. Cut with a floured 1-1/2-inch biscuit cutter.

Place biscuits 1 inch apart on an ungreased cookie sheet. Bake in a 425o F oven about 10 minutes or until golden. Transfer to a wire rack. Cool.

To serve, let Cheddar-Pecan Spread come to room temperature. Split each biscuit in half horizontally and spread bottom with a rounded teaspoon of the spread; replace top. Arrange filled biscuits on a serving platter; sprinkle with additional snipped chives, if desired. Makes about 46 appetizers.

Per appetizer: 77 cal., 5 g total fat (3 g sat. fat), 13 mg chol., 119 mg sodium, 5 g carbo., 0 g fiber, and 2 g pro. Dietary exchanges: 1/2 starch, 1 fat.

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it.