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Name: Chipotle Cream Cheese Spread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Chives chopped; 4 Chipotle peppers see note *; 1 sm jar pimientos finely chopped; 2 tb Onion finely chopped; 8 oz Cream cheese softened; Pecans Chopped

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INGREDIENTS

Chives ; chopped
4 Chipotle peppers ; see note *
1 sm jar pimientos ; finely chopped
2 tb Onion ; finely chopped
8 oz Cream cheese ; softened
Pecans ; Chopped

Servings

INSTRUCTIONS

Mix first 4 ingredients. Place some plastic wrap in a mixing bowl that will hold the mixture, put the mixture in this bowl and fold the plastic wrap over the spread to fully cover. Chill in fridge at least 4 hours. Remove from fridge, with the spread still wrapped remove it from the bowl & use your hands to shape into a ball. Unwrap the spread, roll in the chives & pecans to cover. Place on a platter & surround with assorted crackers & veggie sticks. NOTES : I use chipotle pepper in adobo sauce, canned. Try not to get too much of the sauce as it makes the spread too runny. Finley chop the peppers. Recipe by: Christopher E. Eaves Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves" on Nov 23, 97

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Nutrition

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Serving Size: 1 Serving (656g)
Recipe Makes: 6

Calories: 2080
Calories from Fat: 1865 (90%)

Amt Per Serving		% DV

	Total Fat 207.3g	276 %
	Saturated Fat 116.7g	584 %
	Monounsaturated Fat 52.2g
	Polyunsanturated Fat 8.8g
Cholesterol 665.3mg		205 %
Sodium 1949.8mg		67 %
Potassium 966.7mg		25 %
Total Carbohydrate 27.1g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 26.3g
Protein 36.4g		52 %
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.

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Calories per serving: 2080

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