1. Combine softened cream cheese, adobo sauce (recipe below), salt, pepper, honey and cayenne pepper in a food processor and pulse until smooth. You can also use an electric mixer.
2. Serve with raw veggies. I used red peppers, broccoli, radishes, celery, mushrooms, cauliflower and snap peas.

Make the homemade adobo sauce:

1. Stem and seed the ancho chilies. Tear into flat pieces.
2. Heat the veggie oil in a large skillet over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time, a few seconds per side. They will become very fragrant and blistered. Pour off all but a film of oil from the skillet and set aside.
3. Transfer the chiles to a large bowl filled with 4 cups of hot tap water. Place a small plate on top to keep the chiles submerged. Let rehydrate for about 20 minutes.
4. Combine the spices and vinegar into a blender or food processor. Add the rehydrated chiles, liquid and all. Process until a smooth puree. Press through a medium-mesh strainer set over a bowl.
5. Reheat your previously-used skillet over medium heat. Add the puree and stir until reduced to the thickness of tomato paste, about 10 minutes. Add the broth and reduce heat to medium-low and simmer for about 30 minutes. The final product should be thin, about one stage thicker than water. Rick recommends pouring a little on a plate and watching it spread. If it flows evenly, it’s right; if it doesn’t flow much and water begins separating around the edges, it’s too thick.
6. Add the salt (about 1 T) and sugar. It should taste sweet-sour with a hint of saltiness.
7. In addition to adding it to the spicy cream cheese dip, you can also use adobo for flavoring meats or stews. It will keep in the fridge for several weeks.