Recipe by Julesong
Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.
Top Review by karen in tbay
I know in an hour it is going to be even better than what I got off the mixing spoon!!! Not sure if the amount of cheese listed in the ingredients gets mixed in or if it is used as the garnish on top?? I don't think it will make any difference other than alter the texture. For first testing I will omit the cheese as I don't have any montery jack. I used 0% plain Greek Yogurt instead of the sour cream and 1 1/2 chipotle peppers and 2 garlic cloves. Still deciding if I should put the cumin in as there is a good kick to it already.......I am positive this recipe will be a make again since I am always looking for ways to use those peppers once you open the can to use a couple in one recipe...then what!! Make this recipe
- 2 -3 individual chipotle chiles in adobo, to taste (if you like it spicier, try 4-5 chiles)
- 1⁄2 teaspoon adobo sauce
- 2 green onions, chopped
- 1 clove garlic, finely minced
- 1⁄2 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon lime juice
- 1⁄4 teaspoon ground cumin
- 1⁄4 cup shredded monterey jack cheese
- salt and pepper, to taste
- Using a food processor, whir the chipotle chiles until smooth.
- Chop the green onions.
- In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
- Refrigerate for at least one hour before serving.
- Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
- It will keep, refrigerated and covered, for about 3 days.
- Makes about 1 1/2 cups.
- If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.