Jalapeno Chile-Cheese Crock

Place cheddar cheese in a medium microwavable mixing bowl. Add cream cheese and 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, jalapeno 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), in a small microwave-safe measure, microwave the 1 to 2 tablespoons butter on high (100 percent power) for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate. Per serving: 123 calories (percent of calories from fat, 83), 5 grams protein, less than 1 gram carbohydrates, less than 1 gram fiber, 11 grams fat, 34 milligrams cholesterol, 167 milligrams sodium.