Recipe: Cranberry-Chipotle Spread

Cookbook

Cranberry-Chipotle Spread

Makes 4 to 5 servings

Cranberry-Chipotle Spread
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,
     freshly grated
1/2 cup pecans or walnuts,
     coarsely chopped
1 chipotle in adobo sauce,
     coarsely chopped
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.

Buy the Book!

from:
Crazy for Chipotle
by Lynn Nusom
Northland Publishing
Paperback, $11.95
104 pp., 20 color photos
ISBN: 0-87358-861-4
Recipe reprinted by permission.