Creamy Chipotle Dip

"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."
 
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Ready In:
1hr
Ingredients:
10
Yields:
1 1/2 cups

ingredients

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directions

  • 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.

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Reviews

  1. 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. My wife says you deserve an award! She thinks it is the best dip ever. Make it about every time we have or go to a party. Thanks!
     
  3. I used 4 chilis to make this and it was just right! The chilis 'cover up' the fact that I used light mayo and light sour cream (though it did make it too spicy for most of the party guests - I love spicy food though). I skipped the cheese topping as well only because I made it ahead of time and then forgot the garnish.
     
  4. Loved it. Used the an extra pepper to make it spicier. And i garnished the dip around the edges with the extra adobo sauce for those who wanted it to be more spicy. Definate keeper and I can't wait to try it on a burger!
     
  5. Loved it!!!! The peppers are really hot. I used only two and my friends said it was a little hot.
     
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Tweaks

  1. 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
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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