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Dips, Spreads & Sauces
Adobo Cream Sauce

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This lively cream sauce is best served with Alaska pollock, cod, halibut, scallops and crab.

Makes about 2 cups
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Notes, Tips & Suggestions
*Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.

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  • 1 package (8 ounces) light cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 can (6 ounces) vegetable juice (tomato or spicy)
  • 1/4 cup coarsely chopped onion
  • 2 tablespoons canned chipotle chiles in adobo sauce*
  • 1/2 to 1 tablespoon creamy horseradish
  • 1/2 teaspoon celery salt
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    1. Combine cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in blender or bowl of food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.

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