 | My best friend was visiting from Colorado, so I had a few friends over to hang out and enjoy some TexMex. We drank two bottles of tequila worth of margaritas (oy!) and had a fantastic time. Neither the BFF nor I like traditional TexMex sides, we both detest beans, so I decided to make a spicy dip to go with our chicken fajitas, chips, guacamole and queso. Feel free to adjust the chipotles to your taste, I used three and it had quite a nice kick. I served it with fresh cut bell pepper, cucumber, carrots and broccoli, but any dip worthy vegetable will do. |
16 ounces sour cream
2 to 3 chipotles in adobo
1 teaspoon cumin
½ teaspoon salt
Juice from one lime
Combine all ingredients in a food processor, process until smooth. Serve with fresh cut vegetables.
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