2 scallions/green onions (optional)
2 to 3 small canned chipotle chiles in adobo sauce, + 1/4 tsp adobe sauce (depending on the amount of heat you want)
1 cup mayonnaise
1/2 cup sour cream
1 tsp fresh lemon juice
Finely chop scallions.
In food processor/blender add mayo, chiles & sauce, sour cream & lemon juice & blend throughly. Pour into bowl, top with scallions or mix into dip, add salt & pepper to taste. Serve with chips or veggies.
Dip may be kept, covered & chilled for 3 days. Makes 1 1/2 cups.
Pairs Well With
I got this little golden nugget from www.epicurious.com, it's great for parties & you can make it as spicy as you want.