Cream Cheese With Smoked Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 4 | Servings | |
INGREDIENTS
| 1 | Cream cheese, I prefer | |
| Phillies the most common | ||
| size I don't remember | ||
| the | ||
| # of ounces | ||
| 1 | T | Minced garlic |
| 1 | T | Mayonnaise |
| 3 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: <1mg
Sodium: 1661.5mg
Potassium: 248.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 5.2g