Creamy chipotle dip

January 18, 2011

Author Notes: While in Mexico I purchased a container of "Chipotle Crema" that turned out to be a fabulous dip. It had a deep bronze color and wonderful smoky flavor, and the creamy texture of Mexican sour cream. I started dipping tortilla chips and tostadas in it, and then just ate it by the spoonful. When I camee home, I tried to reproduce this concoction by mixing creme fraiche, greek yogurt, chipotle pepper, and a little agave nectar. I like the contrast of sweet to spicy. It's not the same as the Mexican version, but it goes well with chips, especially sweet potato chips.JoanG

Serves: 6-8


  • 1/2 cup creme fraiche
  • 1/2 cup plain Greek-style yogurt
  • 1 teaspoon chipotle powder or 1 tsp chopped chipotle pepper in adobo sauce
  • 2 tablespoons agave nectar
  • 1/2 teaspoon sea salt
In This Recipe


  1. Mix ingredients together in a bowl until smooth (or in a blender if you want a smotther mixture).
  2. Taste and adjust seasonings as needed.
  3. Serve with potato chips, sweet potato chips, tortilla chips, or on top off a quesadilla. Also good with raw veggies. Or by the spoonful.

More Great Recipes:
Dip|Mexican|Make Ahead|Serves a Crowd|Gluten-Free|Vegetarian|Appetizer|Snack

Reviews (4) Questions (0)

4 Reviews

AppleAnnie January 19, 2011
What kind of agave nectar do you recommend: light, medium, dark, or blue?
Author Comment
JoanG January 19, 2011
Hmmm, I think any would work. Mine is organic blue agave.
TheWimpyVegetarian January 19, 2011
Author Comment
JoanG January 19, 2011