Indo-Afro-Ex-Mex Culture-Shock Dip

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

1 c Plain yogurt	1 Pickled chipotle pepper;
1 c Smooth peanut butter; JIF	1 Pinch of salt, or to taste
8 Anaheim green chilies; (or	1 Pinch of sugar
4 Jalapenos chilies; or

Instructions for Indo-Afro-Ex-Mex Culture-Shock Dip

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 (450F) 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 posted mc 11/11/96 Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams

Main Ingredient: Cuisine: Uncategorized

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