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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A recipe given to me by friends in Tripoli, Libya. Perfect for a drinks party spread onto crackers or bruschetta and great as a BBQ appetizer with crudites. Vary the amount of chilies for heat and do not be tempted to use lower fat cream cheese as it will not work. Ingredients:
2 -3 hot green chili peppers, deseeded and chopped |
2 fat garlic cloves, peeled and chopped |
400 g around 14oz cream cheese |
1 large bunch fresh coriander or 1 large cilantro, discarding the thick stalks |
3 -6 tablespoons natural yoghurt |
1/2 teaspoon sugar |
1 pinch salt |
Directions:
1. In a food processor, add the chillies, garlic and half the coriander. Pulse until very finely chopped.
2. Add the cream cheese, sugar and salt. Process for a few seconds.
3. Add 3 Tablespoons of the yoghurt and the remaining coriander.
4. Process for about 30 seconds more, or until well combined.
5. Remove from the processor into a bowl, add more yoghurt, if required, stir well to achieve a consistency you like.
6. Serve on crackers or with crudites (vegetable sticks).
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