Chipotle Blue Cheese Dip Recipe - Allrecipes.com
Chipotle Blue Cheese Dip Recipe
  • READY IN 10 mins

Chipotle Blue Cheese Dip

Recipe by  

"This spicy dip for tortilla chips is also a great sauce for grilled chicken or hamburgers."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Puree the chipotle peppers with the adobo sauce in a blender until smooth. Add the mayonnaise, milk, and dressing; blend again until thoroughly mixed.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2008

This was so good, it did continue to get hotter overnight. I added 16oz of sour cream the next day to tone it down it a bit. I wil definitely make again- very yummy!

 
Most Helpful Critical Review
Nov 02, 2008

Neither my roommate nor I liked this. We both love spicy things, but the tastes just did to seem to complement each other. If I try it again, I'll try it either with no adobo or with a different kind of pepper.

 
Dec 19, 2007

This was quick & yummy! However, it does make a big batch, next time I'll make only half. I really like it on leftover turkey sandwitches, it would also be great on chicken patties.

 
Dec 29, 2007

I wasn't sure how this would come out. If I hadn't read the reviews I probabily would not have made this but I am glad I did! This was most excellent! Even people who don't much care for spicy things liked this dip. It's a "good hot"

 
Sep 01, 2008

This was good & spicy. I had an open can of chipotle in adobe in the frig & looking to use it up. I had used 1 or 2 peppers out of the can, so the rest went into this recipe. I also added the entire bottle of blue cheese dressing (16oz.). I would imagine that with a whole can of peppers, this would be too spicy for some. I really liked it & so did several other people. The flavor was very nice & the heat follows. I served with celery, baby carrots & sliced baguette to help cut the heat.

 
Dec 28, 2007

This is a great, easy to prepare dip. If you don't like very spicy, you might want to cut back on the peppers.

 
Jan 26, 2008

Like other reviewers this recipe does make a big batch and it is pretty spicey. Next time I make it I would add more blue cheese, all I could taste was the chipotle peppers. I did mix in some of the leftover dip with chicken and black beans for enchiladas and it was fantastic!

 
Jul 05, 2008

Very good! It was very spicy (and I LOVE spicy) as written so I added a bit more dressing. Other than that, will make again.

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 617 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jeremy
0 Followers 2 Saved Recipes
 
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