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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