Here’s a quick and easy recipe for you to make while you are
gulping down sipping the drink I hooked you up with on Tuesday. (Remember? The Spicy Pineapple + Jalapeno Margaritas?)
If you don’t remember Tuesday, that means you didn’t read my post (and you really should) OR you have had soooo many of those cocktails that you can’t remember much at all (thank you for reading, and you’re welcome).
So here is a perfect weekend dip–something you can throw together in a flash (really, just dump and stir). Put it on your burgers or grilled corn or fries or chips or vegetables or your fingers…(this is a NO JUDGMENT zone for finger dipping). If it’s raining where you are, or too hot to go outside (Augusta!), make enough of this dip to get you through your Netflix binge. And don’t forget to send binge recommendations my way.
I love this dressing for adding southwestern flair to salads. It’s similar to a ranch dressing–cool and creamy and oh-so yummy on anything it touches–except this has some nice yee-haw to it. You of course can control the
yee-haw heat with the amount of chipotle you add and/or deciding whether you should include the pepper’s seeds. But I guarantee the touch of honey makes the dressing absolutely dreamy, as does the tangy + refreshing lime juice. But you do you.
I guess what I am trying to say is this is another one of my -ish recipes. You add 1 pepper-ish, more or less, which is the way ALL recipes should be, right? Make it YOUR favorite recipe with your own personal brio.
So happy summer weekend-ing, everyone! May you stay cool and comfortably numb. And don’t forget to send me your binge list. When I’m not completely immersed in a cool pool, I intend to be stripped down to my skivvies with the AC blowing on me.
If you make this Creamy Chipotle + Lime Dressing + Dip, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Creamy Chipotle + Lime Dressing + Dip
- 1 chipotle in adobo, chopped
- 1 tablespoon adobo sauce
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons honey
- a pinch of salt
Add all ingredients and lend well. Taste and adjust. Use immediately or store in the refrigerator in an airtight container for up to two weeks.