Yogurt Chipotle Crema

• 1/2 cup plain Greek yogurt
• 1/2 cup vegan yogurt or additional Greek yogurt
• 2 canned chipotle peppers in adobo sauce, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste

Steps

1. 1 In a small bowl, combine Greek yogurt and vegan yogurt.
2. 2 Add minced chipotle peppers, lime juice, cumin, and smoked paprika.
3. 3 Whisk until smooth and well combined.
4. 4 Taste and add salt if needed.
5. 5 Cover and refrigerate until ready to use.

Equipment

• Mixing bowl
• Whisk

Variations

• Add a clove of roasted garlic for extra depth.
• Stir in a handful of fresh cilantro for a bright finish.

Substitutions

• If you can't find vegan yogurt, use all Greek yogurt.
• Substitute chipotles with a pinch of cayenne pepper for a different kind of heat.

Pairings

• Perfect with grilled chicken.
• Pairs beautifully with roasted sweet potatoes.

Nutrition

Tips

• Adjust the number of chipotles for your desired level of spice.
• For a thinner consistency, whisk in a splash of water or lime juice.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and give it a good stir before using.

Serving Suggestions

• Drizzle over tacos.
• Use as a dip for fresh veggie sticks.
• Spread on a burrito for extra flavor.

FAQ