Chipotle Dip Recipes
CHIPOTLE RANCH DIP
I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.
Provided by *Sherri*
Categories Appetizers and Snacks Spicy
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 3.3 g, Cholesterol 6.2 mg, Fat 4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 165.4 mg, Sugar 1.8 g
CHIPOTLE DIP
This recipe calls for chipotle chiles, which are actually 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
Provided by Bev I Am
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop scallions.
- Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
- In a bowl whisk together all ingredients with salt to taste.
- Dip may be kept, covered and chilled, 3 days.
Nutrition Facts : Calories 155.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 39.9, Sodium 64.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.2, Protein 2
CREAMY CHIPOTLE DIP
Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.
Provided by Julesong
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Using a food processor, whir the chipotle chiles until smooth.
- Chop the green onions.
- In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
- Refrigerate for at least one hour before serving.
- Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
- It will keep, refrigerated and covered, for about 3 days.
- Makes about 1 1/2 cups.
- If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.
Nutrition Facts : Calories 683.2, Fat 62.2, SaturatedFat 25.1, Cholesterol 116.9, Sodium 784.8, Carbohydrate 25.8, Fiber 0.6, Sugar 11, Protein 9.1
CHIPOTLE DIP
Categories Condiment/Spread Pepper Cocktail Party Picnic Super Bowl Vegetarian Quick & Easy Wheat/Gluten-Free Winter Poker/Game Night Shower Engagement Party Party Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Finely chop scallions. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons. In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled, 3 days.
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