This recipe can be prepared in 45 minutes or less.

　　This recipe calls for chipotle chiles, which are actually dried, smoked jalapeños. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers.

Ingredients

　　2 scallions

　　2 to 3 small canned chipotle chiles in adobo plus 1/4 teaspoon adobo sauce

　　1 cup mayonnaise

　　1/2 cup sour cream

　　1 teaspoon fresh lemon juice

　　Finely chop scallions. Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons. In a bowl whisk together all ingredients with salt to taste. Dip may be kept, covered and chilled, 3 days.