Before we moved to Ohio, SPH and I and three other couples had the best Supper Club group ever. I seriously think we never had a bad meal in the nearly 5 years we met, and the recipes that came out of our meals are ones I use regularly.
Here is a dip that my good friend Jenn made once that is an absolute favorite. Originally a dip, it works great as a sauce for grilled chicken, pork, or even a baked potato. We made it this year for Easter with some crudites and it was a hit.
Jenn's Tomatillo Dip
5 tomatillos, husks removed (see picture above--usually by the tomatoes in the grocery store)
1 bunch of cilantro
3 cloves of garlic
1 small onion
15 pickled jalepeno slices
12 oz (a package and a half) of fat free cream cheese
1 T dried parsley
1 t salt
1/2 t pepper
1/4 t dried dill (optional)
Place all ingredients into a food processor or blender and puree until smooth.