Cream cheese with smoked chiles

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, .

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