JALAPENO PEPPADEW CHEESE DIP
1 cup plain Greek yogurt
1 jalapeno, diced (can use pickled jalapeno slices also or instead, increase or decrease amount depending on desired spiciness)
75 g diced peppadews
230 g sharp cheddar cheese, shredded
115 g monterey jack cheese, shredded
dash of cayenne pepper
230 g chunky cottage cheese
In a medium bowl, mix all ingredients until combined.
Tastes best after chilled in refrigerator for 30 minutes.
Serve on sandwiches or as a dip.
Note: Add some Feta cheese or extra salt.
Recipe and photo Elsabie Templeton