Chipotle Mayo (And/Or Dip)
This same recipe can be used for mayo or dip, all that changes is the base. Use mayonnaise as the base for chipotle mayo(duh) and sour cream or sour cream and mayo for a dip. I suppose you could use the chipotle mayo as a dip, but I think it would be kind of heavy. The sour cream will make the dip much smoother and have a more diplike consistency.
Making Chipotle Mayo/Dip
This dip is very simple to do. However, there’s two caveats.
#1 If you want a spicier dip, don’t add more chipotles. Add cayenne pepper. I like to keep the ratio of 1 cup mayo/sour cream to 3 chipotles constant because I don’t want to the dip to taste too strongly of chipotle (which can be a very dominating flavor.) If I want more heat, I’ll use a different spice.
#2 If you want the dip/mayo to be more red in color, you can add more adobo sauce. Just add it in tablespoon increments.
You will need:
- 3 chipotle chilies from a can of chipotles in adobo
- 1 cup mayo (for dip) or 1 cups sour cream*
- 2 tablespoons adobo sauce from the chilies in adobo
- 1/2 tablespoon garlic powder
- (optional) 1 teaspoon cayenne
- (optional) 2 green onion greens, finely sliced
* You can do 1/2 cup sour cream + 1/2 cup mayo for a richer and far more bad for you dip.
Put the chipotles in a food processor and pulse 6-8 times until the chipotles are broken up or just cut into fine pieces with a knife. Pour into a bowl with the rest of the incredients. Chill.
Serve when ready. Enjoy.
Thanks for the picture Rick!