JAMIE YOST / MRS. GRISSOM'S SALADS
Pepperoni Pimento Bread
1 loaf crusty French bread
1/2 c butter, softened
11 oz container Mrs. Grissom's pimento cheese spread
8 oz cream cheese, softened
7 oz package pepperoni
3 green onions, chopped (green and white parts)
Pre-heat oven to 350 degrees. Cut bread in half, length-wise to make two pieces of bread. Spread butter evenly over cut surface. Combine pimento cheese spread and cream cheese. Layer on bread surface evenly. Add pepperoni and green onion, and place on cookie sheet. Bake for 7-10 minutes, or until golden brown. Cut into strips for serving and enjoy! Serve warm.
Jalapeno Cheese Tortilla Wraps
(1) 11 oz container Mrs. Grissom's jalapeno cheese spread
(1) 8 oz container cream cheese, softened
1 t cumin
4 green onions, chopped
1-lb deli turkey
8-10 large tortillas
Mrs. Grissom's Salsa, for dipping
Combine jalapeno cheese spread and cream cheese. Add cumin and green onions. Lay out tortillas and spread cheese mixture in the center of each, leaving edges clean. Roll each tortilla tightly, but don't tuck the ends like a burrito (extra tortilla will be left.)Wrap tortillas tightly in plastic wrap and refrigerate for several hours or overnight. BEfore serving, remove plastic wrap and cut tortillas into one-inch slices and serve cold, with salsa for dipping.
Chorizo Cheese Dip
1 lb ground chorizo (or sausage)
11 oz. container Mrs. Grissom's pimento cheese spread
8 oz cream cheese, softened
11 oz container Mrs. Grissom's salsa
Chips, for serving
Brown chorizo over medium heat until cooked through. Drain. Add pimento cheese, cream cheese and salsa. Mix well. Serve warm with chips.
