Cream Cheese & Tomatillo Spread

Preparation time: 1 hour and 40 minutes
Cooking time: 18-20 minutes
Servings: 6

Ingredients
Olive oil (1 tbsp)
Packed cilantro (1/2 cup)
Fresh lime juice (2tbsp)
sugar (1 tbsp)
Cream cheese (8 oz), low-fat
Tomatillos (1lb)
Anaheim chili pepper
Jalapeno pepper (1)
Onions (1 cup), cut in chunks
Garlic clove (1), peeled

Instructions
To make the salsa, coat the tomatillos in warm water in a medium bowl. Allow 20 minutes for preparation. This isn't necessary, but it makes husking the husks easier.
Preheat the oven to 400F.
Remove the tomatillos husks and wash out the oily resin from the skins. Arrange the husks on the baking dish.
Toss the tomatillos, anaheim peppers, jalapeno, onion, and garlic with olive oil. This mixture can be spread out on a rimmed baking sheet lined with foil or parchment paper.
Roast in the oven for 18-20 minutes, turning halfway through, until soft and slightly crispy.
Remove it from the oven and set it aside for a few minutes to cool. Remove the peppers stem, seeds, and outer skin.
Place the herbs in a food processor along with their juices. In a bowl, add cilantro, sugar, and lime juice. Pulse until the mixture is almost smooth and there are no large bits of tomatillos left, scraping down the sides of the bowl when required. The salsa can be a little thin at first, but if it remains in the refrigerator for few hours, it will thicken.
Place the cream cheese on a plate to create a spread. Enable 30 minutes for it to soften at room temperature.
Place 1 cup of tomatillo salsa on top of the cream cheese. Refrigerate the leftover salsa in an airtight bag for up to a week.

Nutrition
Calories 172, Protein 6g, Sodium 130mg, Potassium 317mg, Phosphorus 75mg, Calcium 55mg.