2-3 small canned chipotle chiles in adobo, plus
1/4 teaspoon adobo sauce
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon fresh lemon juice
1. Finely chop scallions.
2. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
3. In a bowl whisk together all ingredients with salt to taste.
4. Dip may be kept, covered and chilled, 3 days
This was VERY, VERY good!
Pairs Well With
Chipotle chiles -- dried, smoked jalapenos.
They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.
From Gourmet, 1999