An unusual new dip for chips that keeps 'em coming back for more.
6 anaheim chile peppers, roasted, peeled, and seeded
1 jalapeno chile, stemmed and seeded
2 cloves garlic, halved
3 tablespoons chopped parsley
3 tablespoons chopped cilantro leaves
1/2 cup toasted pine nuts or almonds
1 cup freshly grated Parmesan or Asiago cheese
1 1/2 teaspoons fresh lemon juice
2 to 3 tablespoons olive oil
salt and pepper to taste
Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick smooth paste. Add salt and pepper to taste.
Serve with tortilla chips or raw vegetables.
Serves 6 to 8.
More Recipes from a Kitchen Garden
, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Post Date: 2/5/98
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