Chipotle Mayonnaise Dip With Carrots Recipes

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CHIPOTLE MAYO

This recipe is super easy with a food processor! Use this mayo on cold cut sandwiches or mixed with canned fish. Don't use Miracle Whip or salad dressing for this. Neither one qualifies as mayonnaise and are not as thick as the real thing, which will make your result much runnier. You can get the chipotle chiles in adobo sauce at a supermarket with a good variety of more authentic Mexican items. They are either canned or bottled.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 3



Chipotle Mayo image

Steps:

  • In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 0.8 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 102.7 mg, Sugar 0.1 g

½ cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers

CHIPOTLE MAYONNAISE

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5



Chipotle Mayonnaise image

Steps:

  • Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

CHIPOTLE MAYONNAISE DIP WITH CARROTS

Categories     Condiment/Spread     No-Cook     Cocktail Party     Vegetarian     Buffet     Mayonnaise     Hot Pepper     Carrot     Sour Cream     Gourmet

Yield Makes 2 cups

Number Of Ingredients 5



Chipotle Mayonnaise Dip with Carrots image

Steps:

  • 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.
  • Serve dip with carrots.

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

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