Cool Heat Chipotle Dip

Makes 1 cup.

This dip might become your party go-to recipe, delicious and easily made! Here, smoky hot chipotle creates a lively contrast with cooling sour cream or Greek yogurt. Serve with chips. It’s also great as a topping for tacos, quesadillas, or baked potatoes.  

1 tablespoon ground chipotle chile
1 teaspoon neutral oil, such as canola or avocado
1 tablespoon red wine vinegar
1 cup sour cream or plain, full-fat Greek yogurt
½ teaspoon sea salt
¼ teaspoon grated garlic (from about half a clove)

Put the chipotle into a small skillet set over medium-high heat and add 1 tablespoon of water. Cook, stirring constantly until the chile has rehydrated, most of the water has evaporated, and a thick paste has formed, 2–3 minutes. Remove the pan from the heat and stir in the oil and vinegar.

Scrape the chile paste out of the skillet into a small mixing bowl and let it cool until the paste is barely warm.

Add the sour cream or yogurt to the bowl, along with the salt, and garlic. Stir until fully combined. Cover and chill for 30 minutes to let the dip thicken and the flavors meld.


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