CREAMY CHILE DIP

A delightfully different dip for raw or parboiled vegetables, or tostadas; or used as a stuffing for celery, banana peppers, or cherry tomatoes when served as appetizers.

Makes 1 Cup

6 Long Green/Red Chiles, peeled, seeds removed, chopped; or 1 (4-ounce) can, drained, chopped
1 8-ounce package cream cheese or dripped yogurt
2 tablespoons milk
3 tablespoons green onion (scallion), finely chopped
4 garlic cloves, pressed
½ teaspoon cayenne pepper or to taste

Combine all ingredients; beat until creamy.Add more milk if necessary. Allow to sit for at least 1 hour at room temperature before serving.