Ingredients
2 8 oz bars of cream cheese
1/2 -3/4 cup salsa (I like Pace)
1 chipotle chili in adobo sauce
1 cup shredded cheddar/jack cheese
1 bunch green onions,chopped
1/4 cup cilantro, rough chopped
1 fresh jalapeno, minced
1 med tomato, chopped
I med avocado, diced
Preparation
Place cream cheese in a food processor and blend till creamy. While processor runs add salsa. I start with 1/2 cup. You are looking for a creamy, spreadable consistancy so add the last 1/4 cup if needed. Add the chipotle, blend. Add the cheese, green onion, cilantro, and jalapeno, pulse till just blended. Pour into serving dish top with chopped tomato and avocado, place in refrigerator for at least an hour so it can set up. Serve as a dip with tortilla chips. As an option you can spread the cream cheese mixture on flour tortillas about 1/4" thick,top with tomato and avocado, roll them up and wrap in a damp paper towel. Store in sealable plastic bag till serving time. Slice into 1 1/2" thick pinwheel slices.
