Recipe - Cream Cheese With Smoked Chiles

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
3 (up to)
4 Chipotle chiles in Adobo
sauce
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@hsv28.pcmail.ingr.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.