Creamy Vegetable Dip

Creamy Vegetable Dip 

Ingredients:

8 ounces cream cheese, softened

2 tablespoons mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon dried dill

1 red bell pepper, diced small

1 carrot, diced small

2 green onions, diced

salt and pepper to taste


Directions:

Use a hand held mixer to whip together cream cheese and mayonnaise until smooth.

Stir in remaining ingredients. Cover and allow to refrigerate for 1 hour. Serve.

Chile Cream Cheese Spread

Chile Cream Cheese Spread 

Ingredients:

4 hatch chile peppers, washed and dried

8 ounces cream cheese, softenend

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

1/2 teaspoon garlic powder

crackers or bread


Directions:

Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.

Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes. Carefully remove the skin, seeds and stem of the roasted peppers. Chop.

In a bowl combine the softened cream cheese, chopped peppers, cumin, salt and garlic powder. Mix well. Cover and refrigerate for 20 minutes to let the flavors mingle.