Hot and Smoky Chipotle-Garlic Dip

  • Serves: 8; 2 tablespoons per serving
  • Standing Time: 20


Without the milk, this spicy mixture is delicious on cucumber rounds or baked tortillas. Use the milk for a thinner dip to serve with vegetables.


  • 2/3 cup fat-free or light sour cream
  • 3 tablespoons fat-free or light mayonnaise
  • 2 tablespoons fat-free milk
  • 2 tablespoons fresh lemon juice
  • 1 chipotle pepper, canned in adobo sauce
  • 1 medium garlic clove, minced
  • 1/8 teaspoon salt
  • Fresh cilantro sprigs (optional)

Cooking Instructions

In a food processor or blender, process all the ingredients except the cilantro until smooth. To serve, transfer the dip to a serving bowl. Garnish with the cilantro.

Cook's Tip

These dried, smoked jalapeños provide a unique, smoky heat. You can find cans of these flavorful chiles, frequently in adobo sauce, in major supermarkets in the international or ethnic section. (Adobo sauce, also known as adobo paste, is a rather spicy mixture of chiles, vinegar, garlic, and herbs.) Chipotles are also sold dried in packages. To rehydrate the packaged type, wear plastic gloves and place the desired number of chiles in a bowl of boiling water. Let sit for 20 minutes. Drain and use as directed above. You can use the soaking water to spice up soup or beans.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
4 mg
150 mg
5 g
0 g
2 g
2 g
33 mg
54 mg

Dietary Exchanges

1/2 other carbohydrate

This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.