I'm not much of a chef, but every now and then, I get inspired. My inspiration today was a Mom's Night Out Potluck. A friend had passed along a dip recipe a few months ago. Since I like extreme cooking (making something for the first time to serve to other people), the Adobo Dip seemed to fit the bill. So I'm home from the party now and the dip was a hit. Several moms were camped out chowing down and praising the spicy, tangy, smoky, yummy-ness that was my offering. So, I share the recipe with you:
1 cup mayo
1/2 cup sour cream
3 medium scallions, trimmed and sliced thin
2 medium cloves garlic, minced
3 small chipotle chiles in adobo sauce, minced to a paste, plus 1/2 teaspoon adobo sauce
1 teaspoon grated zest plus 1 tablespoon juice from 1 lime
Combine all the ingredients in medium bowl and mix until smooth and creamy. Refrigerate for at least 40 minutes; serve cold with tortilla chips. The dip will keep refrigerated for 2 days.
The chiles are sold in the Mexican Food section at the market.