Ingredients
Method
- Mince the 2 tbsp chipotle peppers as finely as possible and add them to a bowl with any clinging adobo sauce.
- Add the ½ cup mayonnaise, 1 tbsp sour cream, 1 tsp lime juice, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp cumin, ¼ tsp salt, and 1 tsp honey, then whisk for about 1 minute until the color is completely even.
- Refrigerate for at least 20 minutes, then spoon into a serving bowl, swirl the top, and drizzle with a few drops of adobo sauce before serving.
Notes
Make this at least 20 minutes before you need it so the spices have time to settle into the mayo base. It keeps well for 7 days, so it's worth making a double batch on a Sunday. If the heat level is too much, a small spoonful of extra sour cream stirred in will bring it back without losing the smoky character.
