Prep 15 mins
Cook 0 mins
From "Crazy for Chipotle" by Lynne Nusom. It's best if it sits in the fridge for at least an hour.
- 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.
I was very intrigued by this recipe since it contains a lot of my favorite flavors in a curious mix. After the first *very tart* bite, I was sure I had done something wrong but after double-checking the recipe I verified that I had made just as written. I stirred in a teaspoon of Splenda to subdue the tartness somewhat and that did help. Since it was not a popular item among my guests, I plan to tweak the leftovers by adding some finely chopped dried, sweetened cranberries. This should give my taste buds the sweet/tart/hot flavors they were expecting. Thanks for sharing the recipe!
This needs more than 5 stars! Very good. I used walnuts and an extra chipotle (we like it spicy!) I am making a double batch for Thanksgiving buffet. Very good with whole wheat pita chips.
I was intrigued by this recipe but nary a cranberry in sight...so...I used dried apricots. Delicious! I did make my own chile in adobo (or kind of) by using my last dehydrated chipotle cooked in a spicy, oniony tomato sauce. Very unusual spread - both sweet and savoury, with a pleasant crunch from the nuts. We are enjoying it on water crackers.