The Dip That Makes You Dip

Servings:

6-8

Cooking Time:

30 mins

Ingredients:

2 bars of cream cheese
Pace Picante Salsa Original (whatever heat level you want)
Adobo sauce, to taste
1 chipotle chile
½ to 1 cup of shredded cheese (choice, see notes)
1 bunch green onions, chopped
1 med tomato, chopped
1 avocado, chopped
¼ cup cilantro, chopped (optional)
1 jalapeno pepper, minced (optional)

Instructions:

Put the cream cheese in the food processor (best if room temp) and blend till creamy.
Add the salsa a bit at a time; I am more interested in consistency, about a cup. You want it creamy and not too liquidy, although it does firm up a bit in the refrigerator so you don't want it to be so firm that you won't be able to get a chip in there.
With the processor running, add the chipotle chile and a little of the adobo sauce.
Add the jalapeno now if you choose.
Open your processor lid and add the cheese and the chopped green onions.
Add the cilantro if you are using it.
Place the lid back on and just pulse till mixed thoroughly. You don't want to loose the texture of the onions and cheese.
Take out the mix and place in your serving bowl, cover with plastic wrap. Doing this early in the day is a good thing, gives it plenty of time to firm up and have all the flavors come together.
When you are ready to serve, you can garnish with the chopped tomato and avocado. Serve with chips, cut veggies, crackers, anything dip able!

Variation:

Take extra large flour tortillas, spread the dip on the tortilla about ¼ - ½ inch from the edge, top with the avocado and tomato.
Roll the tortilla fairly tightly.
Get some sturdy paper towel and just dampen lightly, you don't want them wet.
Roll the papertowel around each tortilla roll and place in a sealable plastic storage bag and place in the refergerator for at least 1 hour.
Just before you plan to serve, unroll the paper towels and slice the tortilla rolls about 1 inch thick.
Serve cut sides showing, and you can have some extra salsa on hand for dipping too if you want.

You can find Adobo sauce in the ethnic foods area called chipotle in adobo sauce. I either use the Sargento Lite Mexican Shredded cheese to lighten things up, or sometimes for a kick I use Shredded Pepper Jack and/or this Chipotle White Cheese (I have only seen this at Costco and it has a neat smoky taste without being too spicy).