· (Note: I halved this recipe and had plenty in addition to the other chipotle dip.)
· 1 1/2 cups sour cream
· 1/2 cup mayonnaise
· 2 tablespoons chipotle in adobo sauce
· 2 tablespoons chopped fresh cilantro
· 1/2 teaspoon salt
Place all ingredients in the bowl of a food processor and pulse well to combine. Remove and place in an airtight container and refrigerate until ready to use.
Yield: about 2 cups
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