Chipotle Sauce

Name: Chipotle Sauce
Prep time: 20 min
Total time: 20 min
Yield: 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

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Recipe by herbguy

This is a chipotle sauce that I have created from other recipes that I have tried over the years. I have modified this recipe several times and finally think that I have one that is worth sharing. I know that most chipotle recipes call for 1 or 2 chipotle peppers, but I use a whole can. Don't be alarmed, it is actually very good and has just the right amount of kick.

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READY IN: 20mins

YIELD: 2 pints

UNITS: US

INGREDIENTS

Nutrition

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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