1 cup extra virgin olive oil (I like Bertolli for the price and taste)
1 teaspoon brown sugar
1 1/2 tablespoons Knorr chicken bouillon
1 8 oz. package of fat free cream cheese
3 tablespoons vinegar
2-3 jalapenos
12 garlic cloves
2 bunches of cilantro (with the stems cut off)
Blend all together in a food processor and serve with whole grain crackers. Sidenote: if you are not a fan of el spico, you can seed the jalapenos for a less spicy experience or use canned jalapenos for a "barely there" spicy experience.
*Original recipe borrowed from Gina Gonzalez
