Mexican Sauce: Salsa Cremosa

You want a sauce to dip tortilla chips in?  To spread on a grilled chicken sandwich?  To put in a quesadilla?  In a burrito?  In a soft taco?  On a tostada?  Well, I've got you covered.
This is an all-around yummy sauce.  I made it specifically for quesadillas, but it turned out to be multi-purpose.  You can serve it warm or cold.  You can make it spicy or mild.  Give it a try.  Olé!

Salsa Cremosa

Katie Christy

Ingredients:

4 oz cream cheese (half package), softened

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp garlic powder

1/2 tsp white vinegar

1/2 tsp lime juice

1 4 oz can diced fire roasted chiles (I used Ortega - you can use mild or hot)

Directions:

1.  Place the cream cheese, cumin, paprika, garlic powder, vinegar, and lime juice in the small bowl of a food processor.  Process until smooth (this can also be done by hand).

2.  Transfer the mixture to a bowl.  Stir in the chiles.

3.  Cover and chill for at least one hour (it tastes good right away, but is even better if the flavors have time to blend).

*Makes about 1 cup.