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
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Ingredients
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1/2 cup
creme fraiche
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1/2 cup
plain Greek-style yogurt
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1 teaspoon
chipotle powder or 1 tsp chopped chipotle pepper in adobo sauce
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2 tablespoons
agave nectar
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1/2 teaspoon
sea salt
Directions
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Mix ingredients together in a bowl until smooth (or in a blender if you want a smotther mixture).
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Taste and adjust seasonings as needed.
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Serve with potato chips, sweet potato chips, tortilla chips, or on top off a quesadilla. Also good with raw veggies. Or by the spoonful.
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.
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