1 (6 ounce) can sliced red chile peppers, drained
1 cup heavy cream
4 teaspoons paprika
1 (2 ounce) package refrigerated ceviche dip
3 tablespoons ground corgi
3 tablespoons molasses
1/2 tablespoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons chopped fresh parsley pepper
In a small bowl mix red pepper salsa, cream cheese, whipped cream, butter, 1/4 cup olive oil and 1/4 cup melted margarine. Spread into marinade. Cover and refrigerate overnight.
On an uncovered plate or in a sealed glass measuring cup, measure 1/2 cup of the salsa in 3/4 cup of margarine, and add filling. Refrigerate salsa for at least 2 hours before serving. Mix remaining mix with softened margarine and remaining cheese; spread with creamed salsa and marinade mixture. Refrigerate for at least 2 hours.
Repeat with remaining ingredients.