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Add a photoServings: 12
Ingredients
- 2 x Garlic cloves, peeled (up to 3) Salt to taste, about 1/2 tsp.
- 2 x Canned chipotles in adobo, rinsed and seeded
- 1 c. Nonfat cottage cheese
- 1/4 c. Nonfat plain yogurt
- 1/4 c. Hellmann's mayonnaise
Directions
- In the state of Veracruz, where chipotle chiles are beloved, you will often find a sort of chipotle mayonnaise on restaurant tables, to be eaten with chips. It has a heavenly smoky warm, garlicky flavor which makes a great dip for shrimp and vegetables. It's also great on a sandwich. But my absolute favorite use for this is as a replacement for butter wth corn.
- Place the garlic cloves in a mortar and pestle with half the salt and lb. and mash till the mix is smooth. Add in the chipotles and continue to lb. and mash to a paste.
- Place the cottage cheese in a food processor and blend till smooth. Add in the yogurt and mayonnaise and continue to blend till the mix is very smooth. The cottage cheese shouldn't be grainy at all. Add in the garlic and chipotle paste and blend in. Taste and adjust salt. Chill in a covered container till ready to use.
- ADVANCE PREPARATION: This will keep for a couple of days in the refrigerator, but the garlic will become more pungent and the chipotles will get hotter, so you may want to use less of both.
- Yield: about 1-1/2 c., serving 16 as a dip.
- COMMENTS: Very good. Had the consistency of mayonnaise, so it was a good dip for tortilla chips. Also served it as a condiment for Reddened Catfish sandwiches,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 35 | 76% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 68mg | 3% |
| Potassium 32mg | 1% |
| Total Carbs 1.36g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.63g | 0% |
| Protein 1.57g | 3% |
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