Ingredients

The following ingredients have 4 Servings
  • chips, celery sticks, BBQ wings, raw veggies
  • 1/2 cup mayo (I like to use a brand with only natural ingredients)
  • 1/2 cup light sour cream or Greek yogurt (I prefer the flavor of sour cream in this dip)
  • 2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt, plus more to taste as needed
  • 1/2 tablespoon fresh lime juice
  • 1/4 teaspoon dried minced garlic or 1 teaspoon fresh minced garlic
  • Pepper to taste
  • 1-2 chipotle peppers in adobo sauce* (NOT the entire can)
  • 1 tablespoon packed fresh green onions (optional to garnish)
  • 3-4 tablespoons water, plus more as needed to thin (if using as a dressing)

Instruction

  • Combine all ingredients in a blender or food processor.
  • Blend until completely smooth.
  • Taste and adjust -- adding more seasonings, as needed, or increasing the chipotle peppers to heat preference.
  • Enjoy garnished with green onions. Serve as a dip or add a bit of water and serve on top of salads, especially those that could benefit from a creamy, smoky/spicy kick. Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly. After refrigerating it gets thicker, so thin with more water as needed.