Makes 4 to 5 servings
We entertain quite a bit, and some of the favorite dishes in our repertoire use cream cheese as the base for wonderful spreads to put on crackers, pan tostados, or baguettes. This particular one is a favorite around the holidays, especially when fresh cranberries are easy to find.
1 cup fresh cranberries
2 teaspoons orange peel,
1/2 cup pecans or walnuts,
1 chipotle in adobo sauce,
1 tablespoon fresh cilantro, finely chopped
1 8-ounce package cream cheese (you can use the low fat variety)
Put the cranberries, orange peel, and nuts in a food processor and pulse rapidly four or five times until coarsely chopped. Add the chipotle, cilantro, and cream cheese and blend until smooth.
Spoon into a bowl, cover with plastic wrap, and refrigerate until ready to serve. Serve with good crackers, French bread, or Mexican pan tostado.
Crazy for Chipotle
by Lynn Nusom
104 pp., 20 color photos
Recipe reprinted by permission.
This page created October 2004
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