Tomorrow is Cinco de Mayo, a holiday we aren’t really planning to celebrate. Neither of us are into tequila or margaritas, and I’ve realized that I know far more about Mexican food than Papi Chulo. Even so, I’m a blogger and can’t bear to let a holiday slip past totally unnoticed! This chipotle lime dip is my contribution to the spirit of Cinco de Mayo, but it would be great any time of year. It’s tasty on veggies, but every once in a while I love to indulge my secret longing for Fritos. The dip, itself, is pretty healthy because it uses Greek yogurt instead of mayonnaise or sour cream, plus it’s super easy to make. Give it a try!
As I said above, this dip is very quick and easy to put together. The hardest part is slicing the scallions, which isn’t really that difficult as long as you have a sharp knife. I really can’t recommend substituting onions – they aren’t the same thing, at all. The scallions are essential! I prefer to slice the scallions thin, but you could dice them, if you’d like.
- 1½ cups plain Greek yogurt
- 3 scallions, sliced thin
- 1 teaspoon of minced garlic
- 2 teaspoons of minced chipotle peppers in adobo
- Zest and juice of half a lime, or about 1 teaspoon of zest and a tablespoon of juice
- Combine all ingredients in a medium bowl and stir until they are thoroughly mixed together.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- When you're ready to serve the dip, stir it again briefly to re-mix any liquid that has separated.
- Serve with crudités or chips and enjoy!
How easy is that?! This dip can store for about two days and still be tasty, but I don’t think you’ll have a problem eating it before then. If you want to make it a little hotter, use three teaspoons of chipotles in adobo instead of just two or, as Papi Chulo advocates, stir in a bit of Sriracha sauce!