Chipotle Sour Cream
Serve this recipe with our Shredded Chicken Mole appetizers, as well as our Miniature Beef Chimichangas.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Weddings, Summer 2005
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped shallots
- 1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce
- Coarse salt and freshly ground pepper
Stir sour cream, mayonnaise, cilantro, shallots, and chiles in a medium bowl; season with salt and pepper. Can be refrigerated, covered, up to 1 day.