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RASPBERRY CHIPOLTE DIP
1 bottle of Raspberry Chipolte Sauce, any brand (refrigerated sauce, not dressing)
2 pkg (8 oz each) cream cheese, softened (not the Neufchatel, low fat variety - it has a sharp, lemon flavor that doesn't work here)
1 box Wheat Thins (large or small, depending on the size of your group)
Put one block of cream cheese on a large round plate, then cover with Raspberry Chipolte Sauce. Not the whole bottle, but enough too coat the out side of it, probably a quarter of the bottle. Surround with Wheat Thins.
Check on it once and a while. If the sauce is disappearing, add a little more. If it goes fast, you have another block of cream cheese on reserve.
RASPBERRY CHIPOTLE SAUCE OR GLAZE (Repost)
Adapted from source: From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants by Emeril Lagasse
From: Frank Mancuso
Makes about 1 1/2 cups
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
Add the garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously, for 1 minute.
Add the raspberries and cook until soft, 2 to 3 minutes.
Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
SERVING SUGGESTIONS:
- Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats.
- Pour over a block of cream cheese and serve as a dip with club crackers.
- Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer.
- Great in wraps.
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