CHIPOTLE RANCH DIP RECIPE | ALLRECIPES
I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.
Provided by *Sherri*
Categories Appetizers and Snacks Spicy
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Nutrition Facts : Calories 52.5 calories, CarbohydrateContent 3.3 g, CholesterolContent 6.2 mg, FatContent 4 g, FiberContent 0.1 g, ProteinContent 1 g, SaturatedFatContent 0.6 g, SodiumContent 165.4 mg, SugarContent 1.8 g
ZESTY CHIPOTLE LIME DIP RECIPE | ALLRECIPES
This recipe was inspired by a dip I tasted in Tucson, AZ. It has a spicy flair and tastes great with salty chips and crunchy bell peppers. Be sure to use chipotle (don't use other types of dried chile pepper) for that authentic Southwest flavor. Perfect for Cinco de Mayo!
Provided by ABROSEN
Categories Appetizers and Snacks Spicy
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Yield 3 cups
Number Of Ingredients 6
Steps:
- Stir together the sour cream, mayonnaise, chipotle powder, garlic powder, salt, and lime juice in a non-reactive (glass) bowl. Cover and refrigerate 2 hours to overnight. Stir in additional chipotle powder to taste before serving if desired.
Nutrition Facts : Calories 110.7 calories, CarbohydrateContent 2 g, CholesterolContent 11.9 mg, FatContent 11.4 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 3.6 g, SodiumContent 159.4 mg, SugarContent 0.3 g
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- Preheat oven to 450°F (230°C). On Large Bar Pan, evenly arrange chicken tenders. Sprinkle with 1 tbsp (15 mL) of the rub. Bake 13-15 minutes or until internal temperature reaches 165°F (74°C). Meanwhile, in Classic Batter Bowl, microwave cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30-60 seconds or until cream cheese is softened. Mix well with Small Mix ‘N Scraper®. Using the 5" Utility Knife, cut green onions into pieces. Process onions and cilantro in Manual Food Processor until finely chopped. Add half to batter bowl. Set aside remaining green onions and cilantro for topping. Using Microplane® Adjustable Coarse Grater, grate cheese. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese. Cut off top of bell pepper; remove seeds. Using Simple Slicer on #2 setting, slice bell pepper; stack rings and coarsely chop. Add bell pepper and sour cream to batter bowl; mix well. Remove pan from oven to Stackable Cooling Rack. Using Pizza & Crust Cutter, cut chicken into bite-size chunks (see Cook’s Tips). Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4-5 minutes or until cheese is melted and bubbly. Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables.
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Total Time 5 minutes
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Calories 100.8 calories per serving
- Stir creme fraiche and chipotle peppers together in a bowl.
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