One Year Ago: Baked Spiced Apples with Walnuts
This recipe is my attempt at duplicating my favorite store-bought (expensive) chipotle sauce and I must say that it turned out fabulous! It is creamy, smoky, mildly spicy and highly addicting! I have to be careful with this in the house because our diets tend to go out the window with it around! I have used this as a salad dressing; as a dip for crackers, chips, pretzels, bread, vegetables, etc.; mixed in with ground beef for my taco salad; and as a sauce with chicken dishes. My husband pretty much uses it on everything and anything he can get his hands on. Like I said, addicting.
Yields about 3 1/2 cups
- 3 chipotle peppers in adobo sauce, or more to desired spiciness
- 2 tsp adobo sauce
- 1 c mayonnaise
- 2/3 c shredded cheddar cheese
- 1/4 c plus 2 tbsp Dijon mustard
- 1/4 c plus 2 tbsp ketchup
- 1/4 c honey
- 1/4 c butter, room temperature
- 1/4 c sour cream
- 2 tbsp heavy cream
- 2 tbsp cream cheese, room temperature
- 2 tsp white sugar
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Combine all of the ingredients in a food processor. Process until smooth and creamy. Chill in the refrigerator.
If you prefer more spice, add and process additional chipotle peppers one half at a time, to desired spiciness.