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     title: pickled chile spread
categories: mexican, appetizer
  servings: 6

    1/4 c  sugar
    1/4 c  cider vinegar
    1/2 t  salt
      1 t  dill seed
    1/2 t  mustard seed
      1 t  garlic
      8 oz diced green chiles
      8 oz cream cheese

combine sugar, vinegar, salt, dill seed, mustard seed, and garlic in a
small saucepan 
heat and stir, over a medium flame, to dissolve sugar 
stir in chiles, remove from heat, and allow to cool 
cover and chill for 4-24 hours 
sieve and press gently to drain well 
combine cream cheese and sieved chile mixture in a food processor 
process until smooth 
pack into a small plastic-lined gelatin mold 
chill until firm 
invert onto a serving platter 
serve slightly chilled or at room temperature with assorted crackers,
breads, and/or toasts to the side

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