Mexican · Lunch
Smoky Chipotle Cream Dip
A cold Mexican dip built on softened cream cheese and sour cream whipped smooth, folded with chipotle in adobo, garlic, lime juice and cilantro. Smoky, tangy and cool with a gentle back-heat, served on a small board with tortilla chips and raw vegetable batons for scooping.
$3
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
298Calories
8.1gProtein
24.5gFat
14.2gCarbs
3.8gSugar
1.9gFiber
691mgSodium
73mgChol
14.9gSat Fat
182mgPotassium
186mgCalcium
0.7mgIron
0.3mcgVitamin B12
5.2mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
spice-route
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Soften the cream cheese on the counter for 15 minutes until easily pressed with a finger, then mince the chipotle, garlic and cilantro on a board.
2
Whisk the softened cream cheese and sour cream together in a small bowl until smooth with no lumps visible, then fold in the minced chipotle, garlic, lime juice, cilantro and salt until streaked orange-red throughout.
3
Chill for 20 minutes until the dip firms enough to hold a chip swipe, allowing raw garlic to mellow.
4
Plate
Spoon the dip onto a board or plate, swirl the top with a spoon, and arrange tortilla chips and vegetable sticks alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g cream cheese, softened
- 4 tbsp4 tbsp sour cream
- 2 tbsp2 tbsp chipotle in adobo
- 2 clove2 clove garlic
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- 1 oz28g tortilla chips, for serving
- 1/2 cup60g carrot and cucumber sticks, for serving
