Chipotle Dip

Submitted by Bev I Am

"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"

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 1 1/2 cups

ingredients

• 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

directions

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.

Reviews

[Miss Annie]

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.

 

[JaneinRI]

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!!

 

[Jenee Bee]

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

 

[KeyWee]

This is a delicious dip for veggies or chips and soooo easy. I made the recipe just as posted except to use a little more chipotle - nice & spicy - thanks, Bev! P.S. I told my company that if they ate this dip, they would begin to look just like you - presto, dip gone!!

 

[jimbolaya]

Good smokey flavor with a bit of heat. Used chipoltes in adobo sauce, added a fresh diced fine jalepeno for a bit of crunch.