Yield: 1 cup
|6 eaches||Fresh green New Mexican chiles; peeled, seeded, and chopped|
|4 ounces||Can New Mexican chiles; drained and chopped|
|8 ounces||Package cream cheese; or dripped yogurt (see below)|
|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