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