Sour Cream Chipotle Crema

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon adobo sauce
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• Salt to taste

Steps

1. 1 In a medium bowl, whisk together sour cream and mayonnaise until smooth.
2. 2 Stir in the chopped chipotle pepper and adobo sauce.
3. 3 Add the minced garlic and lime juice, and whisk to combine.
4. 4 Season with salt to taste and adjust the heat by adding more chipotle if desired.
5. 5 Cover and refrigerate for at least 30 minutes to let flavors meld before serving.

Equipment

• Whisk
• Medium bowl

Variations

• Add a squeeze of lime for extra tang.
• Stir in fresh cilantro for a herby twist.

Substitutions

• Substitute Greek yogurt for sour cream for a tangier, lighter option.

Pairings

• Serve with grilled chicken or fish.
• Pairs wonderfully with Mexican-inspired dishes.

Nutrition

Tips

• For a dairy-free version, use vegan sour cream and mayonnaise.
• If you like it milder, use just the tip of the chipotle pepper.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Freezes well for up to 3 months; thaw in the refrigerator overnight before use.

Serving Suggestions

• Perfect drizzle for tacos and enchiladas.
• Great dip for fresh veggie sticks or tortilla chips.

FAQ