Green chile cream cheese dip

I remember making many many Mexican meals as a kid with my sister, likely because such a meal has so many kid-can-do components before you even get to the eating part.

This dip was an unquestioned part of the meal. Right along with the tomato salsa and the guacamole. Not until 10 minutes ago did I realize I’ve never seen this at any Mexican restaurant, which could explain why I can’t think of what it might properly be called. Hope my mom can help.

For now, never mind the name. Teach your kids how to make it. It’s easy. It’s addictive. It’s great with your favorite vegetables and crackers. Works well as a spread, too, say, in a pita bread with sprouts and everything else you could stuff in there. Or on a flat tortilla, which is then rolled up and sliced like a jelly roll.

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1) On a random evening when you have about 10 minutes, mix together the following:

  • 1 package (about 200 g) cream cheese, room temperature [cottage cheese, sour cream and creme fraiche could all be substituted or mixed and matched]
  • 1 can (about 100 g) green chiles, diced

2) Put this mixture in a small bowl, cover and chill.

3) Chop up a happy plate full of fresh vegetables, particularly the crisp crunchy kind good for dipping. Think cucumbers, carrots, broccoli, cauliflower, bell peppers, jicama, celery, sugar peas, etc. You’ll want them chopped a bit chunky (chunkily?), because this isn’t a soupy dip. Put them to chill, too. You can do this before you go to bed or save it for the next day, because the dip needs to come to room temperature just before serving – while it’s busy doing that, chop your vegetables.

4) Arrange the vegetables – or not – and dig in.

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A quick google search turned up slightly more complicated versions, using more ingredients; start off simple, I suggest, and work your way around your taste buds’ preferences.

Yum.

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