Cranberry-Habanero Cream Cheese Spread
Yield: 2-1/2 qt. or 80 servings, 2 Tbsp. each
Ingredients   Weights   Measures
 large yellow peppers    2 lb.    4 each
 fresh habanero chili peppers, stems removed, seeded    2 oz.    2 each
 PHILADELPHIA Original Cream Cheese, softened    4 lb.    -
 dried cranberries    12 oz.    2 cups
 salt    -    1 tsp.
ROAST yellow peppers. Cool, peel and seed. Place roasted peppers and habanero peppers in food processor; process until smooth. Set aside.
PLACE cream cheese in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat 2 min. or until creamy. Add pepper puree, cranberries and salt; mix well.
REFRIGERATE 2 hours. Serve with assorted NABISCO Crackers.
Variation
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese for the cream cheese and chopped dried cherries for the cranberries.
Size-Wise
Savor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor!
Nutrition Information Per Serving:
Calories 100
Total fat 8 g
Saturated fat 5 g
Cholesterol 30 mg
Sodium 115 mg
Carbohydrate 5 g
Dietary fiber 0 g
Sugars 4 g
Protein 2 g
Vitamin A 8 %DV
Vitamin C 40 %DV
Calcium 0 %DV
Iron 0 %DV
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