1. Pour boiling water over dried ancho or chipotle pepper in a bowl; let stand about 5 minutes to soften. Drain; remove seed and cut up pepper - set aside. 2. Cook sweet pepper, poblano pepper, garlic, onion, green onion, parsley in oil in a medium skillet over medium heat about 5 minutes or until tender; stirring occasionally. Cool slightly. 3. Combine ancho or chipotle pepper, cooked vegetable mixture, mayonnaise, vinegar, cumin, dry mustard and ground pepper in a blender. Process until creamy and nearly smooth. 4. Cover and chill several hours or over night. Notes: Makes about 1 cup Recipe by: BHG - Holiday Appetizers, 1997 Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 746 (75%)|
|Amt Per Serving||% DV|
|Total Fat 82.9g||111 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 42.9g|
|Cholesterol 61.2mg||19 %|
|Sodium 1690.8mg||58 %|
|Potassium 253.6mg||7 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 61.8g|
|Protein 4.6g||7 %|
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Calories per serving: 990
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