A chipotle is a smoked dried jalapeno pepper. They’re most commonly found rehydrated in small cans of tangy tomato-based adobo sauce. Mix them with mayo, sour cream and lemon juice for this creamy alternative to salsa or guacamole.

Yield: Makes 1 1/2 cup.



  • 3 small canned chipotle peppers in adobo sauce
  • 1/4 tsp adobo sauce*
  • 2 green onions, finely chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp fresh lemon juice


  1. Finely chop chipotle peppers. Combine chipotle peppers, adobo sauce, green onions, mayonnaise, sour cream and lemon juice.
  2. Cover and refrigerate for at least 1 hour or up to 3 days. Serve with tortilla chips or celery sticks.
Nutritional analysis per 2 tbsp:

147 calories, 15.8 g fat, 0.5 g protein, 1.4 g carbohydrate, 0.1 g fibre, 126 mg sodium

*Ingredient not included in nutritional analysis.