This spicy mixture is delicious on cucumber rounds or unsalted baked corn tortillas.

　　

Ingredients

Serves 4; 1/4 cup per serving

　　2/3 cup fat-free sour cream

　　3 tablespoons light mayonnaise

　　2 tablespoons fresh lemon juice

　　1 chipotle pepper canned in adobo sauce

　　1 medium garlic clove, minced

　　Sprigs of fresh cilantro (optional)

　　

Step 1

In a food processor or blender, process all the ingredients except the cilantro until smooth. Transfer to a serving bowl. Garnish with the cilantro.

　　

Cook’s Tip on Chipotle Peppers

Step 2

Chipotle peppers are dried jalapeños that are smoked to provide a unique heat. These flavorful chiles often are canned in adobo sauce, also known as adobo paste, a moderately spicy mixture of chiles, vinegar, garlic, and herbs. Dried chipotles also are sold in packages. To rehydrate them, put the desired number of chiles in a bowl of boiling water. Let stand for 20 minutes. Drain and use as directed above. You may want to keep the soaking water to spice up soup or beans.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 73

　　

Step 5

Total fat: 3.0g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 2.0g

　　

Step 9

Monounsaturated: 0.5g

　　

Step 10

Cholesterol: 10mg

　　

Step 11

Sodium: 178mg

　　

Step 12

Carbohydrates: 9g

　　

Step 13

Fiber: 0g

　　

Step 14

Sugars: 3g

　　

Step 15

Protein: 3g

　　

Step 16

Calcium: 82mg

　　

Step 17

Potassium: 113mg

　　

Dietary Exchanges

Step 18

1/2 other carbohydrate

　　

Step 19

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition