Chipotle Sauce
Ready In: 20 mins
Yields: 2 pints
Ingredients
- 7 1⁄2 ounces chipotle chiles, in adobo. (Use the whole can, and sauce....and San Marcos is my favorite)
- 1 cup mayonnaise (Do not substitue Miracle Whip...not the same)
- 1 cup sour cream
- 8 ounces Philadelphia Cream Cheese (I use the 8 oz. blocks)
- 6 ounces plain yogurt
- 1⁄4 cup Dijon mustard
- 2 garlic cloves, peeled
- 1 tablespoon red wine vinegar
- 1 tablespoon liquid smoke
- 1⁄2 teaspoon salt
- 2 tablespoons lemon juice
Directions
- Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.
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