This is one of those dips that you just whip together
without much thought.
I had a small can of chipotle peppers in their sauce, as
well as a block of Philadelphia cream cheese that had been hiding in the
refrigerator for a week or so, trying its hardest to disappear from sight.
So … I made some dip for my leftover bag of tortilla
chips. If you look at the picture above, you’ll notice that the
once-scoop-shaped chips are now just plain ol’ chips. That’s because I ate up
all the scoops, along with most of the cheese dip.
It’s not that easy to distinguish between the chips and
dips in the picture, but the chips are on the left, and the dip is on the
right. Sorry, I forgot to take a picture when I had all the elements available.
Easy to make? Heck yes. Just take two of the chipotle
peppers out of the juice, remove the seeds and ribs if you like your dip on the
mild side, or leave them in if you like it really hot. Mince up the peppers
really fine and then blend it in with the softened cream cheese. Add in some of
the chipotle juice to make the dip smoother.
No need to measure accurately. Just do it to your taste.
No other season is required, but if you want, you could add some chopped green
onions.
The dip has a little warmth that actually is soothing
when you have a cold and a raw throat. It’ll do wonders for your sinuses.
