Pickled Chili Spread
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dill seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Canned diced green chilies||7 Ounce, drained (1 Can)|
|Cream cheese||8 Ounce (Room Temperature, 1 Package)|
|Crackers/Corn chips||1 Cup (16 tbs)|
In a small saucepan, combine sugar, vinegar, salt, dill seeds, mustard seeds and garlic.
Bring to a boil.
Cook and stir until sugar dissolves, 2 to 3 minutes.
Stir in chilies.
Cook and stir for 2 to 3 minutes longer.
Turn into a small bowl.
Cover and refrigerate 6 hours or overnight.
Drain, pressing mixture with back of a spoon to remove moisture.
In a medium bowl, stir cream cheese to soften.
Stir in drained chili mixture.