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Three-Minute
Jalapeño Dip
By Maralyn Hill and Brenda Hill ‘The
Tandem Tasters’
Sometimes we want an easy, yet tasty
appetizer for a happy hour treat. This
one comes from Barbara Burko, former
food editor/writer, from Santa Cruz,
California. She led us to some little
known authentic Mexican taco stands in
Santa Cruz.
Ingredients:
Makes about 4 cups
2 packages (8 ounces each) cream cheese,
softened
1 can (l4 1/2 ounces stewed tomatoes,
drained
1 can (4 ounces) chopped green chilies,
drained (or 2-4 fresh jalapeno peppers
seeded and finely chopped)
Method:
Combine the cream cheese and tomatoes in
a blender or food processor, blend until
smooth. Add chilies, blend well.
Serve with fresh crispy vegetables, such
as carrots, scallions and celery, or
crispy nacho chips, or both.
Tip:
Barbara likes to serve this pale pink
dip in a bright green bowl for color
appeal.
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Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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