| 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.
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