Chipotle Lime Dip With Green Onions Food

CHIPOTLE RANCH DIP

Chipotle Ranch Dip image

I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.

Provided by *Sherri*

Categories Appetizers and Snacks Spicy

Time 15m

Yield 20

Number Of Ingredients 7

Ingredients

1 cup light mayonnaise
1 cup light sour cream
2 ½ tablespoons dry ranch dressing mix
3 green onions, minced
1 clove garlic, minced
1 tablespoon fresh lime juice
1 canned chipotle chile in adobo sauce, minced, or more to taste

Steps:

Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 3.3 g, Cholesterol 6.2 mg, Fat 4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 165.4 mg, Sugar 1.8 g

CHIPOTLE ONION DIP WITH GARLIC PITA CHIPS

Chipotle Onion Dip with Garlic Pita Chips image

Provided by Lora Zarubin

Categories Condiment/Spread Milk/Cream Onion Appetizer Sauté Fourth of July Super Bowl Vegetarian Backyard BBQ Cream Cheese Poker/Game Night Party Sour Cream Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) unsalted butter
1 teaspoon extra-virgin olive oil
2 large onions (about 1 1/3 pounds total), halved through root end, thinly sliced lengthwise
Fine sea salt
1 16-ounce container sour cream
1 8-ounce container crème fraîche*
1/2 cup fromage blanc or cream cheese
3/4 teaspoon ground chipotle chile powder**
Garlic Pita Chips

Steps:

Melt butter with olive oil in heavy large skillet over medium-high heat. Add onions; sprinkle lightly with sea salt and sauté until onions begin to turn golden brown, stirring frequently, about 15 minutes. Reduce heat to medium and continue to sauté until onions are deep golden brown, about 10 minutes longer. Remove from heat and cool onions to room temperature.
Combine onions, sour cream, crème fraîche*, fromage blanc, and chipotle chile powder in large bowl; mix until well blended. Season to taste with fine sea salt and freshly ground black pepper. Transfer to serving bowl. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Serve with Garlic Pita Chips.
Available at most supermarkets and at specialty foods stores.
** Available in the spice section of many supermarkets.

CHIPOTLE LIME DIP WITH GREEN ONIONS

Chipotle Lime Dip With Green Onions image

Another easy "from scratch" crowd pleaser. This one has a bit of a kick to it. You can start with half of the chipotle chilies and add more if you ain't feeding any sissies or "girley men".

Provided by Sam Saguaro

Categories Southwestern U.S.

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin, including the green tops
2 garlic cloves, minced fine
3 chipotle chiles in adobo, canned. Minced to a paste
1 teaspoon lime zest
1 tablespoon lime juice

Steps:

Add 1/2 tsp adobo sauce from canned chilies.
Blend all ingredients and let refrigerate one hour. Will keep several days.

CREAMY CHIPOTLE DIP

Creamy Chipotle Dip image

Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.

Provided by Julesong

Categories Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 -3 individual chipotle chiles in adobo, to taste (if you like it spicier, try 4-5 chiles)
1/2 teaspoon adobo sauce
2 green onions, chopped
1 clove garlic, finely minced
1/2 cup mayonnaise
1 cup sour cream
1 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 cup shredded monterey jack cheese
salt and pepper, to taste

Steps:

Using a food processor, whir the chipotle chiles until smooth.
Chop the green onions.
In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
Refrigerate for at least one hour before serving.
Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
It will keep, refrigerated and covered, for about 3 days.
Makes about 1 1/2 cups.
If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.

Nutrition Facts : Calories 683.2, Fat 62.2, SaturatedFat 25.1, Cholesterol 116.9, Sodium 784.8, Carbohydrate 25.8, Fiber 0.6, Sugar 11, Protein 9.1

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY

Chicken Breasts with Chipotle Green Onion Gravy image

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons minced green onions
½ teaspoon chipotle chile powder, or more to taste

Steps:

Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
Stir in green onions and chipotle chile powder.
Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g

CHIPOTLE MAYONNAISE DIP WITH CARROTS

Chipotle Mayonnaise Dip with Carrots image

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

Yield Makes 2 cups

Number Of Ingredients 5

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

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.

CILANTRO-LIME SPINACH DIP WITH CHIPOTLE CHILES

Cilantro-Lime Spinach Dip With Chipotle Chiles image

Adapted from America's Test Kitchen. Partial thawing of the spinach produces a cold dip that can be served without further chilling. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain chunks of garlic. This dip is good served with tortilla chips.

Provided by TxGriffLover

Categories Spinach

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 15

Ingredients

10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions, white parts only
1 tablespoon fresh dill leaves, chopped
1/2 cup flat leaf parsley, packed
1 garlic clove, minced (about 1 teaspoon)
1 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup cilantro leaf, packed
1 tablespoon chipotle chile in adobo, seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin

Steps:

Thaw spinach in microwave for 3 minutes at 40% power.
Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
Squeeze partially frozen spinach of excess water.
In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
Transfer to bowl and serve.
Can be covered and refrigerated for up to 2 days.

Nutrition Facts : Calories 551.7, Fat 43.9, SaturatedFat 14.4, Cholesterol 54.1, Sodium 2303.6, Carbohydrate 35.5, Fiber 7, Sugar 8.8, Protein 11.6

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Chipotle Mexican Street Corn Dip with Goat Cheese image

I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. -Joseph A Sciascia, San Mateo, California

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 3 cups

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn
1 tablespoon olive oil
1 cup crumbled goat cheese
3/4 cup mayonnaise
1 can (4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos, drained
2 green onions, chopped
2 tablespoons finely chopped chipotle peppers in adobo sauce
1 tablespoon minced fresh cilantro
1 to 2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
Tortilla chips

Steps:

Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 157 calories, Fat 14g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 182mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip image

A translucent golden-brown crust allows the green of the avocado to be seen. The crispy exterior is a counterpoint to the unctuous interior. These are a signature dish for me, and the one I most often get requests to make (although my seafood and ricotta stuffed buckwheat pancakes run a close second). These fritters came about ten years ago when I was shopping for a dinner I was making for a friend who is a CIA-trained chef. I was in a vegetable market and saw these gorgeous avocados that I just KNEW would be ripe in the next two days. I tried to think of what I could do with them since a) everyone serves cold avocado, and b) I really am not fond of guacamole. As I tried to think of what I could make with them that was hot, the work 'fritters' jumped into my head. Having never made a fritter before, I was a little surprised to have that thought; but having never known when a vegetable was going to be ripe before I figured I was on a roll and decided to go for it. To serve with my never-before-tried-fritters, I decided to make a crème fraîche-lime-cayenne dipping sauce. So I made fresh crème fraîche, and used it as a base not only for this dip, but for a Tia Maria sauce to go with the flourless chocolate cake I made for dessert (another never-before made item, but with the recipe from Cook's Illustrated it was the only thing I wasn't making up as I went along). The result of the fritters was that I got to taste the test fritter, then had to dive across the couch before the last one was devoured in order to have a second. The one evolution in the recipe is the change from cayenne to chipotle in the dip. I like the smokiness, and it gives a rough edge to something very smooth - I am all about contrast. Feel free to use whatever chile or combination thereof that you like best. This dip is easy and stands on it's own at a party for anything you want to dip into it. I have also made it with vegan sour cream with great results. The name Alligator Claws comes from an alternate name for the avocado: the alligator pear, as well as the fact that the wedges of avocado look like claws. (For those not familiar with the name Alligator Pear, it derives from both the tough, textured exterior - reminiscent of an alligator's hide, and the fact that you really can't eat one until it softens - just like a pear.) Alligator Claws are also a great name to call them if you have kids who either won't eat anything that sounds weird and you want to keep them to yourself, or - if you want your kids to eat them - if you have kids who'll only eat things that will gross other people out. If you are preparing these for kids (and I recommend you do whatever name you choose to call them), protect their palates and tone down the heat of the sauce. Maybe skip the chiles altogether and put in just a hint of finely ground pepper (white pepper won't look like black specks throughout the dip - I'm normally not that fussy, but it's something kids will notice). Allow half an avocado per person. This is so rich that more is too much. Note: You can easily cut the recipe in half, all the batter is is a one-to-one mix of flour & water (someone has suggested trying tempura batter which comes in a mix at many supermarkets - I tend to be a from-scratch kind of guy. Or do I just mean itchy?). Enjoy. -- Text by Michael David Winter, aka The Poker Roach

Provided by Poker Roach

Categories Lunch/Snacks

Time 45m

Yield 16 wedges, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream or 1 cup vegan sour cream
1 lime, zest of
1/2 lime, juice of
ground chipotle chile pepper
1/3 cup flour
1/3 cup water
2 ripe Hass avocadoes (soft but still firm)
3 -4 tablespoons olive oil (for frying)
salt

Steps:

DIP:.
Put the crème fraîche (or other option) into a medium-sized mixing bowl.
Zest the lime finely and mix the zest into the crème fraîche.
Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
FRITTERS:.
Mix the flour & water in a medium-sized bowl until absolutely smooth.
Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
Add oil to the pan.
Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
When done, place each fritter on the towel-lined plate to remove excess oil.
Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.

Nutrition Facts : Calories 478.3, Fat 45.6, SaturatedFat 17, Cholesterol 81.5, Sodium 30.4, Carbohydrate 17.5, Fiber 6.2, Sugar 0.4, Protein 4

CHIPOTLE MAYONNAISE WITH LIME

Chipotle Mayonnaise with Lime image

Categories Fruit Pepper Lime Gourmet

Yield Makes enough for 12 ears of corn

Number Of Ingredients 3

Ingredients

4 teaspoons minced seeded canned chipotle chiles in adobo, including sauce
1/2 cup mayonnaise
Lime wedges

Steps:

Stir together chipotles and mayonnaise. Squeeze lime juice onto cooked corn, then spread chipotle mayonnaise onto corn.

CHIPOTLE-CHILE-SOUR CREAM DIP

Chipotle-Chile-Sour Cream Dip image

This dip can be prepared and kept refrigerated up to five days before serving. Top with green onions just before serving.

Provided by carolinafan

Categories < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3 -4 chipotle chiles in adobo
1/2 cup mayonnaise
1 cup sour cream
4 ounces cream cheese
1 teaspoon fresh lime juice
1/2 teaspoon salt
2 green onions, finely chopped
tortilla chips or raw vegetables

Steps:

Puree chilies and mayonnaise in blender or food processor.
Add sour cream, cream cheese, lime juice and salt; process until combined.
Transfer dip to serving dish; sprinkle with chopped green onions.
Cover and chill until ready to serve.
Serve with chips or vegetables.

Nutrition Facts : Calories 678.6, Fat 63.5, SaturatedFat 30.3, Cholesterol 128.2, Sodium 1230.3, Carbohydrate 21.8, Fiber 0.4, Sugar 4.5, Protein 8.7

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Another easy "from scratch" crowd pleaser. This one has a bit of a kick to it. You can start with half of the chipotle chilies and add more if you ain't feeding any sissies or "girley men".

CREAMY CHIPOTLE DIP

Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.

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This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

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I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. -Joseph A Sciascia, San Mateo, California

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