Hot and Smoky
2/3 cup fat-free or light sour cream
3 tablespoons fat-free or light mayonnaise
2 tablespoons fat-free milk
2 tablespoons fresh lemon juice
1 chipotle pepper, canned in adobo sauce
1 medium garlic clove, minced
1/8 teaspoon salt
Fresh cilantro sprigs (optional)
1. In a food processor or blender, process
all the ingredients except the cilantro until
smooth. To serve, transfer the dip to a
serving bowl. Garnish with the cilantro.
These dried, smoked jalapeños provide a unique,
smoky heat. You can find cans of these flavorful
chiles, frequently in adobo sauce, in major
supermarkets in the international or ethnic section.
(Adobo sauce, also known as adobo paste, is a
rather spicy mixture of chiles, vinegar, garlic, and
herbs.) Chipotles are also sold dried in packages.
To rehydrate the packaged type, wear plastic
gloves and place the desired number of chiles
in a bowl of boiling water. Let sit for 20 minutes.
Drain and use as directed above. You can use the
soaking water to spice up soup or beans.
2 tablespoons per serving
Total fat .5 grams
Saturated Fat 0 grams
Trans Fat 0 grams
polyunsaturated Fat 0 grams
Monounsaturated Fat 0 gram
Cholesterol 4 milligrams
Sodium 0 milligrams
Carbohydrates 5 grams
Fiber 0 grams
Sugar 2 grams
protein 2 grams
Calcium 33 milligrams
Potassium 54 milligrams