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Pickled Chili Spread Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dill seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Canned diced green chilies||7 Ounce, drained (1 Can)|
|Cream cheese||8 Ounce (Room Temperature, 1 Package)|
|Crackers/Corn chips||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1972 Calories from Fat 835
% Daily Value*
Total Fat 98 g150.4%
Saturated Fat 53.1 g265.5%
Trans Fat 0 g
Cholesterol 249.4 mg
Sodium 3968 mg165.3%
Total Carbohydrates 239 g79.5%
Dietary Fiber 4.4 g17.5%
Sugars 57.5 g
Protein 35 g69.4%
Vitamin A 62.4% Vitamin C 117.2%
Calcium 35.8% Iron 76.4%
*Based on a 2000 Calorie diet
Bring to a boil.
Cook and stir until sugar dissolves, 2 to 3 minutes.
Stir in chilies.
Cook and stir for 2 to 3 minutes longer.
Turn into a small bowl.
Cover and refrigerate 6 hours or overnight.
Drain, pressing mixture with back of a spoon to remove moisture.
In a medium bowl, stir cream cheese to soften.
Stir in drained chili mixture.