Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 cups
Ingredients
1 cup mayonnaise
1 cup sour cream
2 canned chipotle chilies in adobo sauce,* minced to a paste (about 1 tablespoon), plus 1/2 teaspoon adobo sauce
24 small carrots, trimmed, or 12 large carrots, cut into sticks
*available at Hispanic markets and some specialty foods shops
Preparation
Step 1
In a bowl whisk together mayonnaise, sour cream, chili paste, adobo sauce, and salt to taste. Dip may be made 2 days ahead and chilled, covered.
Step 2
Serve dip with carrots.
Recipe notes
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