| 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 |
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 11/11/96
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 18:33:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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