Southwestern Dip
This southwestern dip turns a cup of sour cream into something smoky and hot with just a few pantry items. Canned chipotles in adobo supply the heat and the smoke, and a spoonful or two of the adobo sauce colors the cream and carries the flavor through. Freshly ground cumin adds earthiness. It takes one bowl and a whisk, and it goes well with plain tortilla chips.
Instructions
Mince the chipotle chiles as finely as you can, so the dip has no large pieces of chile skin in it.
Put the sour cream in the bowl you plan to serve from. Add the minced chiles, the adobo sauce and the ground cumin.
Whisk everything together until the mixture is an even, speckled orange-brown with no white streaks left.
Taste the dip and add salt and pepper until it suits you. Serve it with tortilla chips or other snacks for dipping.
Make it personal.
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