Creamy chile dip - rhp

Yield: 1 cup

Measure Ingredient
6 eaches Fresh green New Mexican chiles; peeled, seeded, and chopped
\N \N OR
4 ounces Can New Mexican chiles; drained and chopped
8 ounces Package cream cheese; or dripped yogurt (see below)
2 tablespoons Milk
3 tablespoons Green onion (scallion); finely chopped
4 cloves Garlic; pressed
½ teaspoon Ground cayenne pepper

Combine all the ingredients in a medium-size bowl and beat until creamy. Add more milk if necessary. Allow to sit at least 1 hour at room temperature before serving. Serve as a dip with chips or fresh vegetables or stuff into banana pepper halves or celery.

Note: Drip yogurt by placing non-fat, plain yogurt in a drip bag or filter. Suspend it over a bowl and allow it to drip overnight in the refrigerator. This can be substituted for cream cheese in any recipe.

_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-06-95

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