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Author Notes: It is a great dip for vegetables or tortilla chips and is a hit every time —robyn hinkley
Serves makes about 1 cup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 red pepper
- 1 juice of lime
- 1 teaspoon chipotle powder, or one canned whole chipotle pepper
- 1/4 teaspoon sea salt
- 1-2 jalapeno pepper, to taste
- 1/2 teaspoon brown sugar
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- place all ingredients in a food processor and combine well. Place mixture in fridge for at least one hour for flavours to develop and serve with crudites or tortilla chips.
- This recipe was entered in the contest for Your Best Dip