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Credit: Julius Baliola, Chef, Huber’s, Portland, Ore.
The National Culinary Review, March 2011
1 qt. plain yogurt
1 cup sliced green onions
7 oz. canned chipotle peppers in adobo sauce
1½ cups creamy peanut butter
1 t. salt
Method: In blender or food processor, combine yogurt, green onion, chipotle peppers, peanut butter and salt. Blend until smooth. Refrigerate.
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