• 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)

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.

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.