Total Time
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


  1. Finely chop scallions.
  2. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
  3. In a bowl whisk together all ingredients with salt to taste.
  4. Dip may be kept, covered and chilled, 3 days.


Most Helpful

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.

Miss Annie January 21, 2003

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!!

Jane*in*RI February 02, 2004

I made this for Christmas eve snacks while waiting for Santa, and let me tell you, one recipe is not enough. My family literally \

Jenee Bee January 31, 2004

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