Without the milk, this spicy mixture is delicious on cucumber rounds or baked tortillas. Use the milk for a thinner dip to serve with vegetables. Chipotle peppers are very hot...if you are not familiar with them use cautiously... Take care, Gloria
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- From: The American Heart Association Low-Salt Cookbook, Third Edition, 2006 by the American Heart Association
- Serves 8: 2 Tbsp per serving
- ⅔ cup fat-free or light sour cream
- 3 tbsp fat-free or light mayonnaise
- 2 tbsp fat-free milk (optional)
- 2 tbsp fresh lemon juice
- 1 chipotle pepper, canned in adobo sauce 
- 1 medium garlic clove, minced
- ⅛ tsp salt
- fresh cilantro sprigs (optional)
- In a food processor or blender, process all the ingredients except the cilantro until smooth.
- To serve, transfer the dip to a serving bowl.
- Garnish with the cilantro.
- ↑ These dried, smoked jalapenos provide a unique, smoky heat. You can find cans of these flavorful chiles, frequently in adobo sauce, in major supermarkets in the international or ethnic section.
Nutritional information Edit
Per 2 Tbsp serving:
- 44 Calories | 1g Total Fat | 0g Saturated | 0g Polyunsaturated | 0g Monounsaturated | 5mg Cholesterol | 152mg Sodium | 2g Protein | 6g Carbs | 0g Fiber | 2g Sugars | 33mg Calcium | 54mg Potassium
- Dietary Exchanges: ½ other carbohydrate