Best Chipotle Sour Cream Dip Recipes

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip image

Yield Makes 24 to 32 hors d'oeuvres

Number Of Ingredients 14

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment: chipotle lime sour cream dip
For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream
*available at Hispanic markets and some specialty foods shops

Steps:

To make the quesadillas:
Preheat oven to 400°F.
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
To make the dip:
In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

Chipotle Sour Cream Dip image

Provided by rg1599

Categories < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

7 ounces chipotle chiles in adobo
16 ounces sour cream
1 tablespoon ground cumin
1 lime, juice of
salt (start with one good pinch)

Steps:

Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.

Nutrition Facts : Calories 132, Fat 12.7, SaturatedFat 7.8, Cholesterol 26.3, Sodium 33, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 2

Chipotle-Chile-Sour Cream Dip image

Provided by carolinafan

Categories < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 8

3 -4 chipotle chiles in adobo
1/2 cup mayonnaise
1 cup sour cream
4 ounces cream cheese
1 teaspoon fresh lime juice
1/2 teaspoon salt
2 green onions, finely chopped
tortilla chips or raw vegetables