Tostones & Dip

Peel the plantains and cut them into pieces about 1 inch thick; fry them in oil on medium heat until they change to a golden brown color; take them out of the oil and then press each piece in a tostones press or tortilladora; you can also use a skillet or even a plate. If you prefer crunchy tostones, press them thin; if you prefer softer tostones, press them not too thin. Put them back in the oil and fry until crispy; strain the oil, and let them sit in a bowl with paper towels and season with salt. To make the dip add all the ingredients in the blender, just add the oil and cream cheese first, to blend it easier, season with salt and black pepper; turn off the blender if it gets stuck and mix with a spoon, then blend again until smooth. If it's too thick you can add more olive oil.