James' Queso Dip

As seen on FastRecipes.com
I cannot remember what book this comes from, but I've made it my own over a period of many years.
I think sometimes I'm only invited to parties because people want this dip ;-)
FUN FOOD page
GEOGRAPHY of FOOD page
GEOGRAPHY of COFFEE and TEA page
ENVIRONMENTAL GEOGRAPHY page

What you need:
(This works for a potluck or other large gathering. The leftovers are so good that I have never tried a half recipe.)

Two packages of light cream cheese
16 oz. jar of roasted salsa - I usually use Trader Joe's chipotle, but recently tried local, all-natural medium roasted salsa from Poblano Farm in Rhode Island. I loved it, and so did one of my dip's most ardent fans.
1/2 cup of jarred roasted red peppers
1/4 cup fresh cilantro, chopped
2-3 scallions, chopped
TABASCO® to taste (according to your crowd - here in New England I use very little)

How to Proceed:

Soften the cream cheese in advance if possible. Heat cream cheese over low heat in a non-stick saucepan, stirring constantly with a rubber scraper to avoid scorching.

Add remaining ingredients, and stir until smooth (that is, until you do not see any more white lumps).

Serve warm or chill for several hours. Works with crackers or tortilla chips.

If you have leftover dip, combine it in a casserole dish with cooked rice, top with shredded sharp cheddar, and bake for a very filling meal.

VIEWS SINCE OCTOBER 28, 2009