Indo-afro-ex-mex culture-shock dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain yogurt |
| 1 | cup | Smooth peanut butter; JIF brand preferred |
| 8 | Anaheim green chilies; (or New Mexico chilies) roasted, peeled, and chopped (you can substitute canned peppers, but the flavor won't be the same) | |
| 4 | Jalapenos chilies; or serranos, roasted, peeled, and chopped | |
| 1 | Pickled chipotle pepper; chopped (these are sold in cans and are available at Mexican specialty markets) | |
| 1 | Pinch of salt, or to taste | |
| 1 | Pinch of sugar | |
Directions
Combine all ingredients in food processor and blend until smooth. Chill overnight, then serve at room temperature as desired.
Note: You can use Indo-Afro-Tex-Mex Culture-Shock Dip in many ways. Serve with tortilla chips as a dip, or spread on squares of nine-grain bread for a quick lunch or onto quarters for easy-to-prepare appetizers. Add another chopped chipotle pepper to a few tablespoons of the dip and rub under the skin of a roasting chicken before placing in a hot (450'F) oven for a quick and delicious dinner. The dip is also good on grilled hamburgers served with hot mustard.
Makes 2 cups.
This is served at World Class Chili in Seattle, Washington. The recipe is in the book: Pike Place Market Cookbook. Adapted for MasterCook by Brenda Adams <adamsfmle@...> posted mc 11/11/96 Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams <adamsfmle@...>