Wednesday, February 9, 2011
Red Pepper Chipotle Dip
I only recently discovered the glorious majesty that is ground Chipotle powder, and quite frankly, I can't believe how many dips, soups, pots of chili and Mexican casserole-type situations I have made and served without it. It's delicious - smoky, rich, dark, and super spicy. It elevates this simple red pepper dip to from good, to seriously delicious.
I wanted to make traditional hummus, but didn't have any tahini. I figured cream cheese would do in a pinch, and boy did it ever. I plan to make this dip this way from here on out. Hummus, schmummus.
Prep Time: 15 mins
Cook Time: None
Number of Ingredients: 7
1 14oz. can chickpeas
1 12 oz. jar roasted red peppers packed in olive oil
3 tablespoons cream cheese
2-3 tablespoons olive oil
Juice of 1/2 lime
Salt to taste
A pinch or 2 ground Chipotle powder, to taste
Drain and rinse chickpeas. Drain red peppers. Toss into food processor (or blender, if you're not lucky enough to have come across a good one at a thrift store, like sad little me). Add the cream cheese, oil, and lime juice. Whiz to a non-lumpy puree. Add a big pinch of salt and a smaller pinch of Chipotle, then whiz again, and taste. If it's too thick, add more lime juice or oil. If you can't taste the Chipotle, add more of that. Whiz again, tasting and adding as you see fit after that - but remember, you want this to be thick and creamy, not thin and watery (blerf), so mind how much you whiz it, hoss.
When the dip has your desired taste and texture, sprinkle it with a fresh herb (I used cinaltro), and serve with raw veggies and/or pita chips.