Try this Indo-Afro-Ex-Mex Culture-Shock Dip recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 77 | ||
Calories from Fat: 17 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 85.8mg | 3 % | |
Potassium 286.6mg | 8 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.6g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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