Recipe for Indo-Afro-Ex-Mex Culture-Shock Dip 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 cup Plain yogurt
1 cup Smooth peanut butter, JIF brand preferred
8 x Anaheim green chilies, (or New Mexico chilies) roasted, peeled, and chopped (you can substitute canned peppers, but the flavor wont be the same)
4 x Jalapenos chilies, or serranos, roasted, peeled, and chopped
1 x Pickled chipotle pepper, chopped (these are sold in cans and are available at Mexican specialty markets)
1 pch of salt, or to taste
Instructions:
Instructions: Combine all ingredients in food processor and blend until smooth. Chill overnight, then serve at room temperature as desired.

Note: You can use Indo-Afro-Tex-Mex Culture-Shock Dip in many ways. Serve with tortilla chips as a dip, or spread on squares of nine-grain bread for a quick lunch or onto quarters for easy-to-prepare appetizers. Add another chopped chipotle pepper to a few tablespoons of the dip and rub under the skin of a roasting chicken before placing in a hot (450F) oven for a quick and delicious dinner. The dip is also good on grilled hamburgers served with hot mustard.

Makes 2 cups.

This is served at World Class Chili in Seattle, Washington. The recipe is in the book: Pike Place Market Cookbook.

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