This cold chipotle cilantro dip makes a delicious party appetizer perfect for serving with tortilla chips. Chipotle pepper and adobo sauce add heat and lime juice and cilantro give this easy dip a flavorful freshness.
For more delicious chipotle and lime flavors also check out this chipotle lime seasoning.
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Recipe ingredients and notes:
- You can use either pre-grated or freshly grated Colby cheese for this recipe. Both work great. (If you have grated Colby cheese leftover, use it in this fajita taco salad recipe!)
- You only need a small amount of canned chipotle peppers and adobo sauce for this dip. Check out more recipes using chipotle peppers in adobo sauce for ideas for what to do with the rest of can.
How to make it:
Step 1. Add all ingredients to a bowl.
Step 2. Whisk until well combined. Refrigerate for 2 hours before serving to let the flavors develop.
How to store it:
Keep the dip covered in the refrigerator until you're ready to serve it. Because of the fresh cilantro it's best to consume it within a day.
How to serve it:
Serve the dip cold with tortilla chips.
How spicy is it?
This dip is moderately spicy. You can make it less spicy by using less chopped chipotle pepper than what the recipe calls for.
What can I do with the remaining chipotle peppers in the can?
Transfer the remaining chipotle peppers along with the adobo sauce into an airtight container and store in the fridge. (They will keep for several weeks.) Use the peppers/adobo sauce by making any of these delicious recipes:
- Honey Chipotle Mayo5 Minutes
- Sweet and Spicy Apricot Dipping Sauce5 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
- Apple Cider Chicken Marinade35 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chipotle Cilantro Dip
Equipment:
- measuring spoons
- knife and cutting board
- bowl
- whisk
Ingredients:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon minced canned chipotle pepper,* (about ¼ of a small chipotle pepper)
- 1 teaspoon adobo sauce (from the can of chipotle peppers)
- 1 teaspoon honey
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon lime juice
- 2 tablespoons grated Colby cheese (about ½ ounce)**
- 2 tablespoons finely chopped cilantro (you need about 24 four-inch sprigs or an equivalent amount for that)
- salt, to taste (about ⅛ teaspoon)
Instructions:
- Add all ingredients to a bowl and whisk until well combined. Refrigerated for about 2 hours before serving to let the flavors develop.
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