| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 4 | Servings | |
INGREDIENTS
| 1 | pk | Cream cheese (I prefer Phillies; the most common size; I don't remember the # of ounces) |
| 1 | tb | Minced garlic |
| 1 | tb | Mayonnaise (up to) |
| 4 | Chipotle chiles in Adobo sauce | |
| Chile oil as needed |
INSTRUCTIONS
Cube the cream cheese and put it in a food processor with the garlic, mayo and chipotle. As the mixture is being processed, drizzle in chile oil until the mixture takes on a creamy, easily spread consistency. The chipotle I use are usually packed in adobo sauce, so I use a fork to pick them out, but I don't take any special care in shaking or scraping of the sauce. This spread is excellent when spread into celery sticks, dipped with carrots, as a substitute as a sandwich spread, as a substitute for sour cream with fajitas, breakfast burritos, etc, etc, etc. "Goslowsky, George" <gjgoslow@hsv28.pcmail.ingr.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”