Chipotle Sauce
- 7 1/2 ounces chipotle chiles, in adobo. (Use the whole can, and sauce....and San Marcos is my favorite)
- 1 cup mayonnaise (Do not substitue Miracle Whip...not the same)
- 1 cup sour cream
- 8 ounces Philadelphia Cream Cheese (I use the 8 oz. blocks)
- 6 ounces plain yogurt
- 1/4 cup Dijon mustard
- 2 garlic cloves, peeled
- 1 tablespoon red wine vinegar
- 1 tablespoon liquid smoke
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.
chiles, mayonnaise, sour cream, cream cheese, yogurt, mustard, garlic, red wine vinegar, liquid smoke, salt, lemon juice
Taken from www.food.com/recipe/chipotle-sauce-445534 (may not work)