Green Chile Mayonnaise Recipes

Steps:

• Mix thoroughly.
• Chill for a minimum of three hours.
• Use as dip or dressing.

Steps:

• Combine all of the ingredients.

Steps:

• Preheat oven to 350 degrees.
• Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
• Mix artichoke hearts, green chiles, cheeses and mayonnaise.
• Spread evenly in a pie plate or an 8 inch square pan.
• Bake for 20 minutes, or until melted and bubbly.
• Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.

Steps:

• Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
• Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
• Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
• Heat the peanut oil for deep frying to 350 degrees.
• Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.