SALSA CREAM – GOAT
Salsa and dairy free cream cheese with fresh cilantro and scallion. Serve cold with tortilla chips as an appetizer snack, or hot over Smoky Mashed Potatoes as a gravy with a few chips as dippers for a light supper, or with a side of veggie sausage for breakfast!
Or, how about this: A SALSA CREAM ALFREDO. Or, Salsa Cream MAC & CHEESE?
All the BASES are covered! No need to panic when you’re with Chef Davies-Tight.
Makes 3 cups
8 oz. container Tofutti cream cheese, plain
handful of fresh cilantro tops twisted off, washed, drained well and finely chopped
16 oz. jar mild chunky salsa – I used PACE brand
1/3-1/2 c. thinly sliced scallion
additional fresh chopped scallion and/or cilantro for garnish
your favorite tortilla chips
In large mixing bowl combine cream cheese with chopped cilantro. Stir and mash to evenly disperse cilantro and till cream cheese is soft and smooth.
Add salsa. Mix and mash till the cream is evenly colored throughout. It takes a little while.
Add scallion and stir to evenly disperse.
Transfer to covered bowl and refrigerate till cheese firms up again.
When ready to serve, garnish as desired and serve with tortilla chips.
SMOKY MASHED POTATOES Serves 4
2 c. water
3 T. margarine
1 t. salt
1 t. garlic powder
1 t. smoked paprika
fresh grind black pepper as desired
1-2/3 c. instant mashed potatoes – I used Idahoan brand
In medium saucepan combine water, margarine, salt, garlic, smoked paprika and black pepper. Bring to boil. Remove rom heat.
Add instant mashed potatoes all at once. Whisk till fluffy. Serve topped with heated SALSA CREAM with or without tortilla chips. Use about 1/2 cup Salsa Cream per serving or however much you want.