Showing posts with label raw vegetable dip. Show all posts
Showing posts with label raw vegetable dip. Show all posts

Tuesday, September 3, 2013

How to Make My Favorite Smoky, Zesty Mexican-style Veggie and Chip Dip by Cleo Coyle

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.

The essential flavor ingredient in this dip is chipotle (aka chilpotle), a smoke-dried jalapeno pepper, used in Mexican and Tex-Mex cooking. Chipotle provides a rich earthiness and tangy bite when added to mole, salsa, chili, soups and stews. The peppers are also used for marinades and braising sauces for meat.

Once upon a time only dried chipotle were available, and they had to be reconstituted prior to use. Today it’s more convenient to buy chipotles processed and canned with adobo (a mixture of spices and crushed dried chili), which you’ll find in the ethnic or specialty food section of supermarkets all over the US and Canada.

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:
her husband.
Cleo Coyle's Easy
Chipotle Dipping Sauce
and Sandwich Spread

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.

Mix the adobo sauce with your mayo until well blended. Now give it a small taste. If you'd like a more powerful chipotle flavor, measure out a 2nd tablespoon of the adobo. Mix it in and taste it again. 

How to Control

Mild Side (smoky with zero to slight heat):

If the dip tastes too spicy for you: Add sour cream, 1 tablespoon at a time until the smokiness and heat are balanced. 

Wild Side 
(spiced up with more heat):

If the dip tastes too mild for you: Add the chopped chipotle peppers to your dip. Here's how...

(1) Pull a whole chipotle pepper from the can. Place it on a plate and slice it open with a knife or kitchen shears. Start at one end and open the pepper to expose the seeds...

(2) Use a spoon to scrape out the seeds and discard them. Chop the pepper finely and stir it into the dip. 

Serve immediately, or chill in an airtight container. The sauce will keep in the refrigerator for about a week. So whether you like it smoky or spicy, I hope you will...

Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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Friday, March 26, 2010

Cleo Coyle's Roasted Garlic Dip & the Ugly Truth About Writing

So after last week's Twilight Cauliflower, I have rediscovered my love of raw vegetables, and now I am on the hunt for vegetable dip recipes. Feel free to share your favorites with me or post links to your recipes in the comments section below...

Yeah, sure, everyone knows raw vegetables are filled with vitamins, antioxidants, and a lot of other polysyllabic good stuff. But the real reason I'm doing the veggies and dip thing is this: the ugly truth about writing...
Click the arrow in the YouTube window below and you will see the trailer for the 2002 film Adaptation (staring Nick Cage). IMHO this film is the most accurate depiction of a writer's process that I've ever seen. And (as you will quickly notice in the clip) the very first thing Nick Cage thinks when sitting down at this typewriter (in his role as screenwriter Charlie Kaufman) is: What should I write on this blank page? The second thing he thinks is...

"Coffee would help me think.Coffee and a muffin..."

Yes, constantly stuffing one's face is the biggest hazard for any writer diligently working under deadline. And if you don't want to be three times the size you were when you started your book (or adaptation), then you had better pack your fridge with things like....oh, raw veggies and roasted garlic dip...

With that ugly truth revealed, I give you today's super-easy, super-healthy recipe, filled with creamy, roasty garlicky flavor and sprightly top notes of sunny lemon. This dip is delicious on raw veggies, including cauliflower, carrots, celery, broccoli, and...heck, the skies the limit...
Cleo Coyle's Roasted
Garlic Veggie Dip

For a printable copy
of this recipe,

Makes 1 cup

30 cloves garlic
2 teaspoons virgin olive oil
1/2 cup plain yogurt
1/2 cup sour cream
1/2 teaspoon lemon juice
Salt and pepper to taste

Step 1 -- Roast the garlic. Place 30 cloves of fresh, peeled garlic into a baking dish in a single layer. Add 1 teaspoon of olive oil and a splash of water. Lightly toss to coat. Cover with alumimum foil and bake at 350 degrees F. for 30 to 40 minutes. You are looking for your cloves to display some nice caramelized color (without going to the Dark Side). Check them out at 30 minutes, stir them around and continue cooking uncovered until you've reached the level of "roasted" flavor that you prefer. Remove from oven and set aside.

Step 2 -- Mash up the 30 roasted garlic cloves with the remaining teaspoon of olive oil. (The garlic will be very soft after roasting and you can simply mash it up with the prongs of a fork.) In a small bowl, combine the plain yogurt, sour cream, and lemon juice. Stir in the mashed up garlic and chill the dip. The longer you chill it, the more the roasted garlic flavor will develop. Serve with your favorite raw vegetables, and....

Eat with joy!

~ Cleo Coyle, author of 

To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 


The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.