Saturday, June 17, 2006

Chipotle Dip

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:

Anonymous said...

I have been searching for JARRED chipotles in adobo rather than canned. Where did you find those? :)