Hot and Smoky Chipotle-Garlic Dip

Blazer Six — Fri, 31 Jul 2009 22:47:26 +0000

Serves 8; 2 tablespoons per serving
Without the milk, this spicy mixture is delicious on cucumber rounds or baked tortillas. Use the milk for a
thinner dip to serve with vegetables.
Ingredients
2/3 cup fat-free or light sour cream
3 tablespoons fat-free or light mayonnaise
2 tablespoons fat-free milk
2 tablespoons fresh lemon juice
1 chipotle pepper, canned in adobo sauce
1 medium garlic clove, minced
1/8 teaspoon salt
Fresh cilantro sprigs (optional)
Cooking Instructions
In a food processor or blender, process all the ingredients except the cilantro until smooth. To serve, transfer the
dip to a serving bowl. Garnish with the cilantro.
Cook’s Tip
These dried, smoked jalapeños provide a unique, smoky heat. You can nd cans of these avorful chiles, frequently
in adobo sauce, in major supermarkets in the international or ethnic section. (Adobo sauce, also known as adobo
paste, is a rather spicy mixture of chiles, vinegar, garlic, and herbs.) Chipotles are also sold dried in packages. To
rehydrate the packaged type, wear plastic gloves and place the desired number of chiles in a bowl of boiling water.
Let sit for 20 minutes. Drain and use as directed above. You can use the soaking water to spice up soup or beans.
Nutrition Analysis (per serving)
32Calories
0.5 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
4 mgCholestrol
0.0 mgSodium
5 gCarbohydrates
0 gFiber
2 gSugar
2 gProtein
33 mgCalcium
54 mgPotassium
Dietary Exchanges
1/2 other carbohydrate

Rodman's

Hot and Smoky Chipotle-Garlic Dip