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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
2 -3 individual chipotle chiles in adobo, to taste (if you like it spicier, try 4-5 chiles) |
1/2 teaspoon adobo sauce |
2 green onions, chopped |
1 clove garlic, finely minced |
1/2 cup mayonnaise |
1 cup sour cream |
1 teaspoon lime juice |
1/4 teaspoon ground cumin |
1/4 cup shredded monterey jack cheese |
salt and pepper, to taste |
Directions:
1. Using a food processor, whir the chipotle chiles until smooth.
2. Chop the green onions.
3. In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
4. Refrigerate for at least one hour before serving.
5. Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
6. It will keep, refrigerated and covered, for about 3 days.
7. Makes about 1 1/2 cups.
8. If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.
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