Here it is, people! The dip for Grilled Chipotle Shrimp, and the dressing for our soon-to-be-posted salad.
I know, I keep dangling it over your head, don’t I? Terribly sorry about that, but this weekend was made for grilled shrimp, rosè, and take-it-easy time, not worry-about-a-salad-time.
As good as the salad is, let’s focus on this dressing that can so easily be turned into a dip. And by “turned into” I mean, call it a dip and it’s a dip. Funny how that works, eh?
It’s just thick enough to hold up to the grilled shrimp, grilled veggies, or french fries you’ll keep dipping into it.
The beauty of this dressing/dip is that it’s so easy, and most of the ingredients you probably already have lying around! We’ve got the number 1 star: chipotle peppers in adobo sauce. A must for a this smoky, spicy Chipotle Cilantro Dressing, if I do say so myself. Some sour cream and mayo to up the creamy-factor, cilantro for obvious reasons, lime juice to brighten it up, and some garlic, onion, and salt because FLAVOR!
There you have it: a smoky, creamy, spicy, delicious chipotle dip/dressing/whatever you want to call it! Ready to meet all your summer food needs! 😉Print
A spicy, smoky chipotle dressing that easily becomes a dip for french fries, grilled shrimp, skewers, or veggies!
- 2-4 chipotle peppers in adobo sauce
- 1/2 cup sour cream
- 3 Tablespoons mayonnaise
- 1/2 cup tightly packed cilantro
- 1 lime, juiced
- 2-3 garlic cloves
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt, or to taste
- In a mini food processor, add all ingredients and pulse to combine. See note, and add additional chipotle peppers as needed. Salt to taste.
- Store in an air-tight container in the fridge for up to 10 days.
I start with 2 chipotle peppers, and add another if I need to depending on the spiciness level desired.
If you don’t want to use a food processor, finely chop the chipotle pepper and garlic, chop the cilantro as desired, then whisk all ingredients together well.
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