Ingredients
- Inspired by the piquant sauce thats a staple in Mexican kitchens, this lively cream sauce gets its kick from creamed horseradish and
- chiles. Its best served with Alaska Pollock, cod, halibut, scallops and crab.
- 1 package 1 package (8 ounce) light cream cheese, softened
- 1/4 cup 1/4 cup mayonnaise
- 1 can 1 can (6 oz.) vegetable juice (tomato or spicy)
- 1/4 cup 1/4 cup coarsely chopped onion
- 2 Tablespoons 2 Tablespoons canned chipotle chiles in adobo sauce*
- 1/2 1/2 to 1 Tablespoon creamy horseradish
- 1/2 teaspoon 1/2 teaspoon celery salt
Servings:
Units:
Instructions
- Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in a blender or bowl of a food
- processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
- *Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.
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