Here I am at Trader Joe’s being congratulated by Mimi, one of their wonderful employees, and standing next to my Second Place winning entry in their  “Customer Culinary Compendium Recipe Contest.”

The rules were you had to use at least one item from “TJ’s Culinary Compendium” Vol.#2, 2009 flier. (I used 5 items.)

Jan’s “Spicy Mango & Peach Hummus Vegetarian*  Spread/Dip”

– 1 package (8 oz) TJ’s Cream Cheese*, at room temperature

– 1 tub (16 oz) TJ’s Tuscan White Bean Hummus

– 1 jar (12 oz) TJ’s Spicy Smoky Peach Salsa

– 1 package (8oz) TJ’s Chili Spiced Mango-dried fruit

– 2 heaping tablespoons TJ’s Fresh Organic Dill, chopped (or 2 teaspoons dried)

– TJ’s Multigrain crackers


In a 2.5 qt. bowl, blend cream cheese and hummus until smooth.  Mix in peach salsa.  Using a kitchen shears, cut the chili mango dried fruit into strips (about ¼ inch wide)   and then into pieces (¼ inch square) and fold into mixture in bowl.

Mix in chopped fresh dill.  Refrigerate for 30+ minutes to blend flavors.

Spread onto crackers and garnish each with a sprig of dill.

(Note:  Mixture can also be used as a dip for veggies, chips, bread sticks, and so on.)


* Wanna make it Vegan?  Replace cream cheese with Tofutti cream cheese.  Or, scrap the whole vegetarian thing and heap it onto a piece of salmon before broiling.  Yum!

Of course … enjoy with a glass of Overlake 2007 Cabernet Sauvignon      (page 3)