Or are you hippy dippy? 😉
(Go on, take 158 seconds out of your day and share some laughs with the late, great George Carlin — you know you want to!)
I nearly always vote to stay in on New Year’s Eve (and the same for Valentine’s Day, for that matter, and Mother’s Day). For events like New Year’s Eve, I don’t like worrying about the traffic and the higher potential for drunk drivers. And it’s more affordable, more comfortable, and healthier to celebrate at home!
And that’s when this recipe from Brookshire’s for Chipotle Green Onion Dip caught my eye:
Of course, me being me, I made it with light mayonnaise and reduced-fat sour cream. Fat-free Greek yogurt would make a tasty replacement for the sour cream, as well. Also, I didn’t have lime zest (I forgot to pick up limes), and while that would add a nice freshness to it, it was pretty tasty without it, as well.
While I’m usually more of a “tangy zip of [light] Miracle Whip” kind of gal (for those who may not know, Miracle Whip is an unflavored salad dressing — kind of like a mayonnaise with some tang and zip), this dip works best with light mayo, I think — the slightly sweet richness of the mayo is a perfect counter-balance to the smoky heat of the chipotle chilies. Oh, and for those of you who don’t know, chipotle chilies are smoked jalapeños.
This dip gives a lovely zest to veggies (although hubby didn’t much care for it with his beloved cauliflower), but also complements tortilla chips and hearty crackers, pita chips, bagel chips, and the like. It would also make for a tasty spread on tortillas for tortilla-wrap sandwiches. The adobo sauce gives the dip a slightly red/pinkish cast and a delicious depth of flavor. You can adjust the amount of heat by using a bit more (or a bit less) chipotle chilies and/or adobo sauce. Mom kept referring to it as “that horseradish dip” because the heat of it made her think of horseradish.
Save the leftover chipotle peppers and adobo sauce in your ‘fridge to add some delicious, smoky heat to your next pot of chili or any other TexMex dish.
It’s so yummy, I’ve made us up some more to enjoy this weekend. 🙂
Chipotle and Green Onion Dip (Makes 1 1/2 cups dip)
- 1 cup light mayonnaise
- 1/2 cup light sour cream (I think fat-free plain Greek yogurt would work, as well)
- 3 green onions, green tops only, finely chopped (reserve remaining onion for another use, such as in omelets)
- 2 or so cloves of minced garlic (I just eyeball some from the jar of minced garlic in my ‘fridge)
- 3 chipotle chilies, finely chopped (or more or less, to taste)
- 1/2 teaspoon (or more, to taste) adobo sauce
- 1 tablespoon lime juice
- Zest of one lime (optional)
- Stir all ingredients together in a small bowl.
- Refrigerate at least one hour to let flavors meld.
- Stir before serving.