| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | 1 | Servings | |
INGREDIENTS
| 1 | c | Plain yogurt |
| 1 | c | Smooth peanut butter, JIF |
| brand preferred | ||
| 8 | Anaheim green chilies, or | |
| New Mexico chilies | ||
| roasted peeled and | ||
| chopped you can | ||
| substitute canned | ||
| peppers | ||
| but the flavor won't be | ||
| the same | ||
| 4 | Jalapenos chilies, or | |
| serranos roasted | ||
| peeled | ||
| and chopped | ||
| 1 | Pickled chipotle pepper | |
| chopped these are sold | ||
| in | ||
| cans and are available at | ||
| Mexican specialty | ||
| markets | ||
| 1 | Pinch of salt, or to taste | |
| 1 | Pinch of sugar | |
| 1 | Posted to MC-Recipe Digest V1 #296 |
INSTRUCTIONS
Combine all ingredients in food processor and blend until smooth. Chill overnight, then serve at room temperature as desired. Note: You can use Indo-Afro-Tex-Mex Culture-Shock Dip in many ways. Serve with tortilla chips as a dip, or spread on squares of nine-grain bread for a quick lunch or onto quarters for easy-to-prepare appetizers. Add another chopped chipotle pepper to a few tablespoons of the dip and rub under the skin of a roasting chicken before placing in a hot (450'F) oven for a quick and delicious dinner. The dip is also good on grilled hamburgers served with hot mustard. Makes 2 cups. This is served at World Class Chili in Seattle, Washington. The recipe is in the book: Pike Place Market Cookbook. Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> posted mc Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 918
Calories From Fat: 209
Total Fat: 23.3g
Cholesterol: 388.7mg
Sodium: 777.7mg
Potassium: 2130.1mg
Carbohydrates: 32.8g
Fiber: 4.6g
Sugar: 27.1g
Protein: 137.4g