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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

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

    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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