Inspired by the piquant sauce that’s a staple in Mexican kitchens, this lively cream sauce gets its kick from creamed horseradish and chiles. It’s best served with Alaska Pollock, cod, halibut, scallops and crab.
1 package (8 ounce) light cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) vegetable juice (tomato or spicy)
1/4 cup coarsely chopped onion
2 Tablespoons canned chipotle chiles in adobo sauce*
1/2 to 1 Tablespoon creamy horseradish
1/2 teaspoon celery salt
Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
*Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.