Chipotle Dip
Source of Recipe
Cwebb
Recipe Introduction
I cannot keep this stuff in the house. You may know I'm now living in a student co-op... I make this Friday and it's gone completely by Sunday!
This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar.
I bet you can't keep it that long, though - this is GREAT on veggies, either cooked or raw; it can be used as a base for quesadillas or pizza... try it on baked potatoes. I tell ya, it's awesome stuff!
List of Ingredients
2 scallions (optional, if you ask me)
2 to 3 small canned chipotle chiles in adobo plus 1/4 teaspoon adobo sauce
1 cup mayonnaise
1/2 cup sour cream (I usually double this entire recipe, and you can easily play with the porportions of mayo/sour cream without affecting the taste - light mayo works, too, and I want to try it with yogurt)
1 teaspoon fresh lemon juice (or lime, or leave it out)
Recipe
Finely chop scallions. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons. (of course you can vary the amount based on how much heat you like!) In a bowl whisk together all ingredients with salt to taste. (WRONG. It is far easier to chop these things using 2 sharp knives. And it is NOT necessary to add salt, not at all... I try not to cook with salt.)
Dip may be kept, covered and chilled, 3 days.
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