Porches are good places to eat chips and dip (and share recipes). This one goes out to my pals at the (in)famous Anarchists Book Club. To the rest of you, you really should try this dip, especially with summer picnic season upon us. It is so fresh and tasty. Oh, and for those of you suffering through the pain of Phase I of the South Beach Diet, make this with low fat cream cheese and dip your celery instead of chips. Tip o’the hat to Mary Feehan in Houston, Texas who originally got a version of this published in Gourmet magazine.
CREAMY PICO DE GALLO DIP
1 small tomato, coarsely chopped, about 2/3 cup
3/4 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped red onion (I always add a bit more)
2 tablespoons coarsely chopped pickled jalapenos
8 oz cream cheese softened (lowfat works quite well)
1/2 teaspoon salt (be careful, the chips add salt as well)
Pulse all but cream cheese and salt in food processor until everything is minced. Add cream cheese and pulse until everything is blended well together. Taste and then add salt accordingly. Put it all in a serving bowl, cover, chill for about one hour until slightly thickened.
Serve with chips.
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