Campbell’s
Poblano Chili Pepper Dip
2 tablespoons chopped onion
Salt and pepper
Tortillas, cut in triangles
and fried
Carrot, celery, jícama and
cucumber sticks
3 tablespoons
cream cheese
1 14.7-ounce can
Campbell’s Poblano
Chili Pepper Cream*
Chopped fresh cilantro
1. In a bowl, whip cream cheese until soft, then
add chili pepper cream and blend thoroughly.
2. Stir in cilantro and onion. Season to taste with
salt and pepper.
3. Accompany with tortillas or vegetables.
Makes 6 servings.
*Available in Mexican markets with imported
canned products.
Marine Harvest Salmon Ceviche
1 medium onion, diced 11/4 cups freshly squeezed
11/2poundsMarineHarvest lemonjuice
skinlesssalmon 3tablespoonshigh-quality
fillet,diced vegetableoil
1/2redbellpepper,diced Saltandpepper
2 green onions, Lemon or lime slices
finelychopped Crackersandhotsauce
3 tablespoons finely
chopped cilantro
1. Place onion in a sieve, sprinkle with salt and
let stand for 10 minutes. Rinse onion in boiling
water and let cool.
2. In a nonreactive bowl, thoroughly mix salmon,
bell pepper, green onions, cilantro, lemon juice,
oil, and salt and pepper to taste. Add diced onion.
Marinate for at least 4 hours, or preferably
overnight, in a cold part of the refrigerator.
3. Garnish with lemon or lime slices. If desired,
serve with crackers and hot sauce. Makes 4 servings.
