This presto mixture of cream cheese and green chilies dates back to the fifties. Cream cheese is just returning from the no-man’s land of overused foods, so this dip should not be too familiar anymore. It is also extremely useful as a spread. Try spreading it on a bagel and toast in a toaster oven. For a hotter dip chop a jalapeno and add it to the mixture!
1/4 cup blanched, slivered almonds
1 tbs vegetable oil
12 oz. cream cheese
1 large garlic clove minced
Milk to thin the dip
4 oz. green NuMex Heritage 6-4 chiles, roasted, peeled and chopped
Salt and pepper to taste
In a small skillet, sauté the almonds in the oil until they are light brown; set aside.
In a food processor, process the cream cheese and garlic until smooth, adding salt and pepper to taste and thinning with milk as needed.
Add the almonds along with the green chiles and process until smooth.
Stop at least once to scrape down the sides with a rubber spatula and blend.
Serve at room temperature with tortilla chips or raw vegetables.
Recipe from The Feast of Santa Fe, Cooking of the American Southwest.
Available from the Chile Pepper Institute