- Ready In:
- 1 1⁄2 cups mayonnaise
- 1 1⁄2 cups sour cream
- 2 canned chipotle chiles in adobo
- 1⁄2 lime, juice of
- kosher salt
- fresh ground black pepper
- Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
- Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
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Yummy sauce, dip! I halved the recipe because it would have been exhorbitantly much for my family of 4. My 4 year old thought it needed 2 chilis and was ready to add another, but I didn't want it to get too spicy. She loved it. I'll have to think on what else this could be used for, but it was tasty. Could use for a dip for chips or veggies too I bet- for those who like a southwestern flavor. Will try with the fish tacos.
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