Raspberry Chipotle Dip

Alyson Stringer (originally from Lori Hernandez Hartman)

Everyone has seen the slab of cream cheese with some raspberry chipotle dip poured over it — this recipe takes that idea and ups the ante. My friend Lori brought this to a girls gathering in winter 2009 and one bite sold me! A little spicy, a little sweet and wonderful with Wheat Thin crackers. Be sure to plan ahead though, because it needs to chill for 3 hours before serving. (Nov 2010)

1 (15.75oz) bottle roasted raspberry chipotle sauce

2 cups Colby-Jack cheese, shredded

1 cup mayonnaise
1 cup pecans, chopped

1 bunch green onions, chopped

1 tsp cayenne pepper

Dash of garlic powder 

Combine cheese, green onions, pecans, cayenne pepper and garlic powder in a bowl. Add mayonnaise and mix well.

Put plastic wrap into bottom of a 9-inch pie plate. Press dip mixture into the pie plate, cover and refrigerate at least 3 hours. 

To serve, flip the dip out onto a serving platter and pour the chipotle sauce over the top. Serve with crackers.