Prep 5 mins
Cook 0 mins
This recipe calls for chipotle chiles, which are actually dried, smoked jalapenos. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers. From Gourmet, 1999
- 2 scallions
- 2 -3 small canned chipotle chiles in adobo, plus
- 1⁄4 teaspoon adobo sauce
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1 teaspoon fresh lemon juice
- Finely chop scallions.
- Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
- In a bowl whisk together all ingredients with salt to taste.
- Dip may be kept, covered and chilled, 3 days.
Wow! This is pretty "musty"!!! I "must" have some more!!! If you like a smokey, creamy dip with plenty of heat, this is the dip for you. I have been practicing making different dips for a party, and this wonderful dip will definately be served. The heat of the chiles and the creamy coolness of the mayonnaise explode in your mouth, but it leaves a wonderful, spicy impact. Thanks, Bev, for sharing this simple, easy to make, memorable recipe.
I just loved this! I really didn't expect to, as I'm not a fan of spicy foods, but I figured it would be a crowd-pleaser at the Super Bowl party I went to. I pureed the chipotles & scallions in a mini food processer, and used a bit of lemon zest instead of juice (just felt like it). Oh so good!!
I made this for Christmas eve snacks while waiting for Santa, and let me tell you, one recipe is not enough. My family literally \