BajaNuts
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chipotle dip recipe
Here's a recipe for a Chipotle Sour Cream Dip. It's not exactly the same as the dip mix I sent out with some of the hot sauce samples, but it's a
yummy recipe anyone can make.
A batch I just made-
Chipotle Dip Recipe-
1 1/2 tsp dry chipotle powder* see notes
2 tsp onion powder
2 tsp garlic powder
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
Blend dry spices together to eliminate all lumps. Add-
1/4 cup water
1 Tbsp tomato paste (double concentrated in tube)
1/2 tsp liquid smoke
Blend well, then add-
16 oz Sour Cream
Mix well, refrigerate at least 2 hours or overnight. Stir before serving.
NOTES- I use dry chipotle powder, you can substitute any other dry powdered chile you may have. This amount makes a medium heat dip, feel free to
add more. Cayenne is hotter than chipotle powder, may need to adjust measurements.
-If you use garlic salt or onion salt, eliminate the extra salt.
-Look for double concentrated Tomato Paste in a tube, (see photo above) you can use what you need and put the rest in the refer for later. Much
better than opening a can of tomato paste and then wasting the rest. If you do use canned tomato paste, use 2 Tbsp.
-Different sour creams have different consistencies. You may want to add a little more water 1 Tbsp at a time if it seems a little too thick for your
tastes.
-I like the mesquite liquid smoke, but hickory liquid smoke is more readily available. See photo below.
Even though I wouldn't classify this as "warm and fuzzy", (it's cold and spicy)...it'll hopefully bring a smile to your face and make your tastebuds
happy!
ENJOY!
~Ann~
edited to include liquid smoke!
[Edited on 6-22-2009 by BajaNuts]
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Bajahowodd
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Think I might experiment with fat-free sour cream or Greek yogurt.
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BajaNuts
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| Quote: | Originally posted by Bajahowodd
Think I might experiment with fat-free sour cream or Greek yogurt. |
Absolutely, Howodd! I always view recipes as guidelines, not necessarily precision directions 
If one is not worried about the cholesterol stuff, it could also be made with softened cream cheese and milk.
Except baking recipes, those I usually have to actually follow the recipes
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Bob H
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Ohooo, this looks great! Thank you, thank you, and thank you. I can't wait to make this up.
Bob H
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BajaNuts
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just some ideas for using the dip-
chips (of Course)
eggs
baked potatoes
veggies, raw or cooked
quiche
taco salad
PS- honey just had some of the dip I made yesterday, and he said it getting hotter! just a word of caution.
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Gypsy Jan
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Crema?
Do you have access to Mexican crema (which is similar to creme fraiche, sorry to lazy to look up the alt codes for the diacritics).
It is thicker than sour cream and delivers a richer taste, IMHO
Also, our family has devoured the the outstanding sauce samples that you were so kind to send to us.
I have your questionnaire in front of me, but have not had the time to fill it out (My Apologies).
Here are the family reviews:
The "Tropical Ghost Sauce" is really accessible - floral, spicy (but not too much) with sweet tones. Very good on fish, chicken and other mild
proteins and, I loved the way it tasted on sweet tamales.
The "Ghost Fire Hot Sauce" is very assertive and on the first tasting, I thought it was too bitter. But, then, I used it for strong flavored meats -
beef, carnitas, etc., and liked it very much.
Overall, you have two winning products. "Paws Up!" as our dogs would say.
[Edited on 6-22-2009 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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BajaNuts
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thanks Jan- I thought about crema also. Our local store is starting to carry more Mexican/Hispanic food items, and I noticed last week they do have
crema. I'll try that one next.
And thanks for the reports, I've reduced the vinegar in the ghost sauce, so it won't have that sharp bite.
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Bob H
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Oh, I see you have liquid smoke as part of this. How much do you use - I don't see any mention of it in the actual recipe. I can't wait to try this.
Bob H
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Cypress
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Dry chilpote powder? Available in the USA? Brand names?
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tripledigitken
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Cypress,
Most supermarkets in So Cal have it so check where you are they just might have it. McCormick (large national brand) has one. We like to use it in a
rub for meats before grilling.
Mail order no problem, just google.
Ken
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Cypress
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tripledigetken, Thanks! Hope it's available in Idaho. Gonna get some.
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BajaNuts
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Yikes- sorry 'bout that-
1/2 tsp liquid smoke
I edited recipe above.
Dry chipotle powder-
It's available widely on the web from many chile pepper and herb sources and I've seen it at restaurant supply houses. It looks like any other dry
spice or ground up chile pepper powder. It's not under any brand name. Just think of cayenne pepper, except this powder is made from chipotle
peppers instead of cayenne peppers. Be carefull on web ordering, shipping can cost more than the product!
FYI- a chipotle peppers is a jalapeno that has been roasted/smoked and usually dried. After that process, some of them are packed in adobo sauce and
sold in cans. I use the ground up dried peppers, don't like the adobo stuff.
Chipotle powder is starting to become more widely available in grocery stores. If you don't see it on the shelf, ask if they can order it in for you.
That's one of the great things about our local grocery store. If they can get it, they'll bring in anything anybody wants.
I saw some in the 16 oz size (restaurant/Costco size container) for about $10. Check to make sure it's straight chipotle peppers, not some chipotle
rub or spice blend.
[Edited on 6-22-2009 by BajaNuts]
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Sharksbaja
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Hi, just got thru using your chipoltle salsa. It was good! Have you tried making this dip just using your salsa? Might work well! Again, mil gracias,
Corky
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Viva Mulege!
Nomads\' Sunsets
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