Make Ahead

Creamy chipotle dip

January 18, 2011
0 Ratings
  • Serves 6-8
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

What You'll Need
  • 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
  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.
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See what other Food52ers are saying.

  • AppleAnnie
  • TheWimpyVegetarian
  • JoanG
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.

4 Reviews

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