Chipotle Dip 3-4 canned chipotle chilies in adobo sauce 1 tsp adobo sauce 2 scallions, diced 1 clove garlic, minced 1 tsp fresh cilantro, minced 1/4 c monterey jack cheese 1/2 c mayonaise 1 c sour cream 1 tsp lime juice 1/4 tsp cumin Salt/pepper to taste
Puree chipoltes in 1 tsp of adobo sauce. Place into medium sized bowl, and add the remaining ingredients. Stir well and allow to chill in the refrigerator for a few hours. Serve with fresh crudite or chips.
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