This is an extremely adaptable dip - spicy, creamy, and terrifically easy.Chipotle Dip
makes 1 1/2 cups dip
2 scallions
3-4 canned chipotle chiles in adobo sauce
1/4 tsp adobo sauce
1 c mayonnaise
1/2 c sour cream
1 tsp fresh lime juice
pinch of kosher salt
freshly ground black pepper
Finely chop scallions. Wear protective gloves & mince chipotles to a paste. Whisk together all ingredients in a bowl w/ kosher salt to taste.
(For this dip I sometimes substitute chives or parsley for the scallions, or lemon juice for lime juice depending on what I have on hand. You can make the dip a little more spread-able for crackers or whatever by adding a package of cream cheese. Serve with fresh veggies or really crispy potato chips - Art's & Mary's are my favorite.)
1 comment:
I have been searching for JARRED chipotles in adobo rather than canned. Where did you find those? :)
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