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Tex-Mex spread

updated

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Ingredients for 1 servings:

  • 150 g ham, cooked, finely diced
  • 1 can corn, 140g
  • 1 can pineapple, naturally sweet, 140g
  • 200 g double cream cheese
  • ½ tsp sambal oelek
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

great on the party buffet

Finely chop the pineapple and half of the corn (I use a hand blender). Mix with the remaining ingredients and adjust the seasoning to taste. The spread tastes best if it’s refrigerated for 1 hour. The spread will keep for 3 days in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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