Salsa Verde

• 40 each tomatillos, husks removed
• 1 each yellow onions, quartered King Sooper's 1 lb For $0.99 thru 02/09
• 4 each fresh jalapeno peppers, cut in half, seeded
• 4 cloves garlic cloves, peeled
• 1 cup fresh cilantro stems
• 1 tsp. dried Mexican oregano
• 4 each bay leaves
• 3 qt. cold water
• 1/2 cup KRAFT Lime Cilantro Vinaigrette
• 1/2 cup PHILADELPHIA Original Cream Cheese, cubed, softened

1. Bring all ingredients except vinaigrette and cream cheese to boil in saucepot on medium heat.
2. Reduce heat to medium-low; simmer 20 min.
3. or until vegetables are tender.
4. Remove and discard bay leaves.
5. Strain vegetable mixture, reserving liquid.
6. Place strained vegetable mixture into blender along with 1-1/2 qt.
7. of the reserved liquid (or with 1-1/2 cups of the reserved liquid for trial recipe).
8. Blend until smooth.
9. Add vinaigrette and cream cheese; blend well.
10. Pour into separate container.
11. Refrigerate until chilled.

yellow onions, jalapeno peppers, garlic, cilantro stems, oregano, bay leaves, cold water, cilantro, philadelphia original cream cheese

Taken from www.kraftrecipes.com/recipes/salsa-verde-145809.aspx (may not work)