I don’t know about y’all but I can’t count the times I’ve been caught off-guard with last-minute guests especially during the holidays. I run to the store and pick up frozen sweet potato wedges and already cooked jumbo shrimp. Chances are I’ll throw a couple of pints of grape tomatoes in my basket. And another box of crisp bread sticks…can’t have too many of those. I’ll head to the taco aisle and grab a small can of Chipotle peppers in adobo sauce. Back home I’ll throw the sweet potatoes in the oven and head to the bathrooms with tubs of Lysol wipes in my hands. Two or three quick swipes, fresh towels, a new candle and I’m done there. I turn down the lights in the house and turn on my current favorite battery operated candles, the nice ones…the ones made of wax. I put them all over. With the lights low and candles lit no one will see any dust or gently rolling dog hair balls. I grab an empty laundry basket and run through the house filling it with everything in sight that’s supposed to be put away; stacks of papers, mail, recipes, the little box of washers I haven’t returned to Home Depot yet, stacks of books, an errant running bra, anything that falls in the clutter category and then I tuck that mountainous basket in the bedroom closet. I clean myself up as best I can then head to the kitchen to prepare the most simple dip on the planet. Spicy, smoky and creamy, Chipotle Dip is my bestie. Two ingredients. That’s all. Two. Chipotle peppers in adobo sauce and mayonnaise. It’s fantastic! I drop one cup of mayo in the blender or mini-chopper and, depending on my guests tastes, one or two peppers with a tablespoon of the adobo sauce from the can. That’s it. The sauce from the chipotle tin adds such flavor because of the roasted tomatoes, onions and spices. So blend until smooth and taste it for heat. Add more peppers if you really want to see stars. I have a hard time staying away from it. James and Jimmy are crazy about it. I put the dip in a pretty bowl, lay out a tray with all my vegetables and shrimp in bowls or glasses that show them off and I’m ready for guests. Done. Boom. You’re welcome.
Smoky Chipotle Dip
- 1 cup of mayonnaise, reduced fat or light is fine
- 1 or 2 chipotle peppers in adobo sauce plus 1 tablespoon sauce. I buy the small 7-ounce cans and freeze the peppers and sauce I don’t use.
- Place 1 cup of mayonnaise in a blender or mini-chopper.
- Add 1 chipotle pepper and 1 tablespoon of adobo sauce.
- Blend until smooth. Taste for heat and if you prefer hotter and one more pepper. Blend, taste and adjust.
- Serve at room temperature with roasted sweet potato wedges, cold poached shrimp, grape tomatoes, crudite and bread sticks.