Recipe - Indo-Afro-Ex-Mex Culture-Shock Dip

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

Combine all ingredients in food processor and blend until smooth. Chill
overnight, then serve at room temperature as desired.

Note: You can use IndoAfroTexMex CultureShock Dip in many ways. Serve
with tortilla chips as a dip, or spread on squares of ninegrain bread for
a quick lunch or onto quarters for easytoprepare 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@sprintmail.com posted mc 11/11/96
Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 18:33:22 0800

From: Brenda Adams adamsfmle@sprintmail.com