Sour Cream Mayo Dip with Chipotle Adobo

Introduction

The heat in this dip comes from 4 chipotle chiles in adobo plus an extra ¼ cup of adobo sauce, so you get smoke, spice, and enough body to cling to tortilla chips. It takes 10 minutes in a blender and works as a party dip, a taco night side, or a quick spread for sandwiches and wraps.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6

Ingredients

• 1 cup sour cream
• ¼ cup mayonnaise
• 4 chipotle chiles in adobo, stemmed
• 1 pinch of salt
• ¼ tsp freshly-ground black pepper
• ¼ cup adobo sauce
• Tortilla chips

Instructions

1. Pulse everything except chips in a blender until smooth.
2. Serve with chips.

Variations

• Reduce the 4 chipotle chiles in adobo to 2 if you want less heat; the dip stays smoky but lands closer to medium spice.
• Replace the 1 cup sour cream with plain Greek yogurt for a thicker, tangier dip with a slightly lighter finish.
• Swap the ¼ cup mayonnaise for the same amount of additional sour cream if you want a sharper flavor and a less rich texture.
• Use the same blended dip as a sauce by thinning it with a small splash of water after blending; it becomes easier to drizzle over tacos or grain bowls.
• Fold in a spoonful of finely chopped cilantro after blending if you want a fresher finish and a little texture in the final dip.

Tips for Success

• Add the sour cream, mayonnaise, and adobo sauce to the blender first so the blades catch the chiles more easily.
• Blend just until smooth; overblending can warm the dip and make it looser than you want.
• Taste after blending before serving, since the salt level in adobo sauce and tortilla chips can vary.
• Chill the dip for 15 to 30 minutes if you want a slightly thicker texture and more settled flavor.

Storage and Reheating

Store the dip in an airtight container in the fridge for up to 4 days. Press a piece of plastic wrap directly onto the surface if you want to limit drying.

Freezing is not recommended. Sour cream and mayonnaise can separate after thawing, which gives the dip a grainy texture.

FAQ

Can you make this without a blender?

Yes. A food processor works the same way, or you can finely chop the chipotles and stir everything together for a chunkier dip.

How spicy is it with 4 chipotle chiles?

It is firmly medium-hot, especially with the extra ¼ cup of adobo sauce. If you want less heat, cut back on the number of chiles first.

Can you make it ahead of time?

Yes. You can make it up to 1 day ahead, and the flavor usually tastes more balanced after a short rest in the fridge.

Can you replace the sour cream?

Yes. Plain Greek yogurt is the closest swap and gives you a thicker, tangier dip.