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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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An interesting concoction inspired by a menagerie of various party dips and what I had on hand at the time when it was built. A distinctive and original flavor that is SPicy and tANGY. A wonderful treat that goes well with pita chips or stick veggies. Ingredients:
6 ounces pork loin (cooked, shredded) |
8 ounces light cream cheese |
4 tablespoons barbecue sauce (sweet baby ray's) |
6 tablespoons fat free ranch dressing |
6 tablespoons hot sauce |
1 habanero pepper (milled or finely processed, including seeds) |
2 teaspoons dill |
1 tablespoon garlic powder |
1/2 cup celery (finely chopped) |
1/2 cup monterey jack cheese (shredded) |
Directions:
1. After allowing cream cheese to soften, combine all wet ingredients and the habanero pepper. (Fear not, the dairy cuts the habanero's heat).
2. Add spices and continue to combine.
3. Fold in celery and pork, ensuring good coverage while preserving the consistency of the pork.
4. Fill a 9 inch pie pan with mixture.
5. Top with cheese.
6. Bake at 325 for 40 minutes or until cheese browns.
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