There’s no reason why we can’t make our own dressings and dips, especially when they just take a few minutes to make, and you save a ton of money (and avoid seed oils & other garbage ingredients used in store brands). If you love a smoky, slightly hot dressing or dip that’s a bit creamy and has a little tang, this one’s for you! I love it with grilled chicken or turkey and tomato, onion, and avocado atop a bed of greens, or as a veggie dip. You might also like it as a spread for your next BLT in place of traditional mayo.
INGREDIENTS
1/2 cup (4 oz) plain sour cream
1/2 cup (4 oz) mayonnaise
1 or 2 chipotle peppers in adobo sauce + 1 teaspoon of the sauce from can
2 cloves fresh garlic
1 tablespoon juice from a lime
1/4 teaspoon ground cumin
1/4 teaspoon ground paprika
Salt & pepper to taste
DIRECTIONS
Open the canned chipotle peppers and remove one, slice it open and scoop out the seeds if you don’t like it very hot. Use gloves while handling the pepper. In a food processor, blend all ingredients until the mixture is smooth, adding salt and pepper to taste. Store in an airtight container in the fridge, will keep about 5-7 days.
Makes about 8 one-ounce servings
I make almost all my sauces, condiments, dips, and salad dressings from scratch. This recipe first appeared in my book, Diabetic to Ketogenic: Reclaim Your Health With Real Food – where you can find more like it.
