Jalapeno-Chile Cheese Crock recipe

1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalape�o chiles, or to taste
1/2 teaspoon paprika

Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.

Place softened cheese mixture in work bowl of food processor. Add onion, jalape�o chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.

Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.