Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pack | Cream cheese (I prefer Phillies; the most common size; I don't remember the # of ounces) |
1 tablespoon | Minced garlic |
1 tablespoon | Mayonnaise (up to) |
4 \N | Chipotle chiles in Adobo sauce |
\N \N | Chile oil as needed |
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@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .