Chile Cream Cheese
- 12 ounces cream cheese
- 1 tablespoon red chiles - such as piquins or jalapenos, finely chopped
- 2 tablespoons parsley - finely chopped
- 2 whole scallions - finely chopped
Place the cream cheese in a bowl and soften slightly in a microwave set on HIGH for 30 seconds, or allow to stand
at room temperature for an hour or more. Stir in all the remaining ingredients and mix well. Place the mixture on
a square of wax paper or aluminum foil and form into a log shape. Roll up tightly and chill until firm.
Serve as a spread for bread or grilled meat.
Yield 1/2 cup.