"So as to walk in a manner worthy of the Lord, fully pleasing to him, bearing fruit in every good work and increasing in the knowledge of God. May you be strengthened with all power, according to his glorious might, for all endurance and patience with joy"
~Colossians 1:10-11

Wednesday, January 27, 2010

Chips and Dip

My husband loves his chips and dip. He made up this dip and it's one of our favorites.

8 ounces cream cheese
8 ounces sour cream
1 can chipotle peppers in adobe sauce

Blend the cream cheese and sour cream in a bowl till smooth. I use my hand mixer but a blender works too. Open can of chipotle peppers and very carefully blend till mostly smooth. Depending on the can, they can be very spicy so be carefully when handling and wash your blender good!
Add in chipotle peppers to the cream mixture till blended through. Taste and add more peppers as you like. Again, depending on the can, this might be 1-2 TB of peppers or it might be the whole can. We have done it both ways, just taste it and add more peppers slowly.

This stores wonderfully for a good 7-10 days (maybe even longer) and makes a good addition to taco or fajita night. I love to mix into refried beans and make burritos. Or use in place of sour cream in many dishes.

Unless your kids are really spicy food fanatics, this probably isn't a kid-friendly dish!

1 comment:

  1. Woot! I know what I"m bringing to the Super Bowl party Sunday afternoon. Thanks for sharing, and thanks for going "head to head" with me on Kitchen Stewardship. :)