Myron, A little variation on your idea, I tried this on the 1st.: "Smoky Habanero Dip": 1/2 mayonnaise & 1/2 sour cream bacon bits & horseradish chipotles or "burnt" cayenne , etc. some liquid smoke smoked Habanero powder to taste ! . . . was great with Chili & beer. I made this in 2 heats: One for (almost) normal people, One for CHs (~2-3 tbls Hab /quart) * Sorry that I didn't measure better. * Warning -- this has a 5 to 10 second delay. Andy Barnhart quark@erols.com Myron Menaker wrote: > Dear CH'ers, > > Thanks to whoever told me (a month ago) to mash some chipotles en adobo > with cream cheese and use it as a "schmeer" for bagels or bread. Tried some > on my home-made Roman Meal bread this morning... > .....it was deee-lishus! > > Hot regards from the beach, > > Myron > > PS Please join me Sundays at 9pm EST for "Cooking with Beach Boy" > > http://busycooks.miningco.com/mpchat.htm > > ''''''''''''''''''''''''''''''''''''''''' > Myron Menaker > Daytona Beach Florida USA > myronm@bellsouth.net > > ''''''''''''''''''''''''''''''''''''''''''