This deliciously smoky, zesty Mexican-style dipping sauce is insanely easy to make. As a dip, it goes with everything from celery sticks to potato and tortilla chips. I eat it with French fries, chicken tenders, raw veggies, and shrimp (fried, grilled, and boiled).
I also use it as a spread on hamburgers and to jazz up cold deli sandwiches. I even mix it with tuna fish for a tasty twist on tuna (and sometimes chicken) salad.
This quick dip recipe uses canned chipotle, which means it's a snap to make. So let's get started...
|Cleo Coyle, author of |
The Coffeehouse Mysteries
has a partner in crime writing:
and Sandwich Spread
I like my chipotle (aka chilpotle) dip on the smoky side with only a slight bite of heat. Marc likes his dip much spicier. I'll show you how to "control the heat" with this dip so you can make it as mild or as hot as you and your family want it. First let's gather the ingredients...
To download this recipe in a free PDF that you can prints, save, or share, click here.
1 cup mayonnaise
1 teaspoon ground cumin
1 or 2 tablespoons of the adobo sauce found in a can of
"Chipotle Peppers in Adobo Sauce"
1 or 2 tablespoons sour cream (to reduce the heat)
(OR) 1 or 2 chipotle peppers, chopped (to increase the heat)
Into a small bowl, measure out your mayonnaise and ground cumin. Open the can of Chipotle Peppers in Adobo Sauce. Dip your tablespoon in and drain off 1 tablespoon of the adobo sauce. If you see any seeds floating around in there, pick them out.
Yes, this is me, Cleo (aka Alice).
Friend me on facebook here.
Follow me on twitter here.
Visit my online coffeehouse here.
|To view the|
book trailer, click here.
for my readers!
Take the quiz at Goodreads.com
based on my new bestseller
(A Brew to a Kill)
by clicking here and you will
be entered to win some fun prizes
Random drawing of winners will
For more info, including info on the
prizes, read my Labor Day newsletter.