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Pickled Chili Spread

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  Sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 835

% Daily Value*

Total Fat 98 g150.4%

Saturated Fat 53.1 g265.5%

Trans Fat 0 g

Cholesterol 249.4 mg83.1%

Sodium 3968 mg165.3%

Total Carbohydrates 239 g79.5%

Dietary Fiber 4.4 g17.5%

Sugars 57.5 g

Protein 35 g69.4%

Vitamin A 62.4% Vitamin C 117.2%

Calcium 35.8% Iron 76.4%

*Based on a 2000 Calorie diet

Pickled Chili Spread Recipe