Whip the cream cheese and sour cream ahead of time (or buy whipped cream cheese and just stir in the sour cream). Just before serving you can throw the layers together. Takes 2 minutes. Serve with wheat crackers. I like Baked Harvest Wheat Thins.
1 8oz. package cream cheese
1/2 cup sour cream
Soften the cream cheese with mixer on medium speed for one minute. Then beat in the sour cream.
Spread in a thin layer over serving platter. (about 10 inch round)
Drizzle with Fischer and Wieser Roasted Blueberry Chipotle Sauce (I have found this one at Central Market and Albertson’s. If you can’t find it you could use raspberry chipotle sauce which is more easily found.) Use about 1/2 the bottle.
Toss together 2 cups coarsely chopped fresh blueberries, 1 cup whole fresh blueberries, 1/4 cup fresh lemon juice, 3 Tbsp. chopped fresh cilantro, 2 seeded and minced jalapeno pepper, 1/2 diced red bell pepper, and 1/2 tsp. kosher salt in a large bowl. Can use immediately or chill for up to 8 hours.
Drain excess juice from salsa, then spoon over the chipotle sauce and cream cheese. Garnish with fresh cilantro. Do not assemble in advance unless you drain the salsa really well.