Best Chipotle Dip Recipes

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

RASPBERRY CHIPOTLE DIP

Steps:

• Spread cream cheese onto a small serving platter. Top with salsa and pecans. Refrigerate until serving. Serve with crackers.

ZESTY CHIPOTLE LIME DIP

Steps:

• Stir together the sour cream, mayonnaise, chipotle powder, garlic powder, salt, and lime juice in a non-reactive (glass) bowl. Cover and refrigerate 2 hours to overnight. Stir in additional chipotle powder to taste before serving if desired.

CHICKEN WINGS - GRILLED WITH SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE-YOGURT DIP

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few Tbsp. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes, per side. Hot sauce: Whisk together the vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with salt & pepper, to taste. Dip: Combine all ingredients in a bowl & season with s&p, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP

Steps:

• Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
• Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
• In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
• Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
• Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
• Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.

CHIPOTLE DIP

Steps:

• 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.

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

CHIPOTLE SOUR CREAM DIP

Steps:

• Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
• Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.

CHIPOTLE DIP

Steps:

• 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.

CHIPOTLE AVOCADO DIP

Steps:

• In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

SLOW-COOKER CHIPOTLE-BLACK BEAN DIP

Steps:

• Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
• Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

CHIPOTLE HAM 'N' CHEESE DIP

Steps:

• In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 40 minutes. , Stir in ham; cook 20 minutes longer or until heated through. Serve warm with vegetables or chips.

CREAMY CHIPOTLE DIP

Steps:

• Using a food processor, whir the chipotle chiles until smooth.
• Chop the green onions.
• In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
• Refrigerate for at least one hour before serving.
• Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
• It will keep, refrigerated and covered, for about 3 days.
• Makes about 1 1/2 cups.
• If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.

RASPBERRY CHIPOTLE DIP

Steps:

• 1. Chop peppers. Mix cream cheese and preserves until well blended. Add chopped peppers with a bit of the adobe sauce. Blend together. Keep refrigerated until 10 minutes before serving with tortilla chips. The heat of the peppers sneaks up on you, so adjust number of peppers to suit your own tastes and tolerance. More chopped peppers can always be added, but not taken away.

BACON CHEDDAR CHIPOTLE DIP

Steps:

• Finely chop chipotle peppers.
• Mix peppers with sour cream and mayonnaise.
• Fold in bacon and cheddar cheese.
• Refrigerate for at least two hours.
• Serve with Frito Scoops.

ZESTY RASPBERRY CHIPOTLE BLACK BEAN DIP

Steps:

• Melt cream cheese and pepper jack cheese together in microwave-safe bowl. Stir. Stir in black beans and salsa. Heat until both cheeses are completely melted and the entire dip is hot. Serve with tortilla chips for dipping.

BLACK BEAN CHIPOTLE DIP

Steps:

• Drain and rinse black beans. Mash with a potato masher.
• Combine beans, sour cream, tomato paste, chipotle chile pepper and cumin. Refrigerate 20 minutes.
• Garnish top of dip with onion, tomato and cilantro. Serve with tortilla chips.
• If you like a spicier dip, add some cayenne pepper to taste.

SLOW-COOKER HOT CHIPPED BEEF AND CHIPOTLE DIP

Steps:

• In medium bowl, combine cream cheese, Monterey Jack cheese, onion, mayonnaise, garlic powder and chiles; mix well. Stir in dried beef. Spoon into 1 or 1 1/2-quart slow cooker.
• Cover; heat on Low setting 1 1/2 to 2 hours.
• Just before serving, sprinkle pecans over top. Dip can be kept warm in slow cooker for up to 1 hour. Serve with crackers or cocktail bread.

CHIPOTLE CHEDDAR CHICKEN DIP

Steps:

• Make It
• Heat oven to 375°F. Reserve 3/4 cup FRESH TAKE. Combine remaining FRESH TAKE with cream cheese, mayo, chicken, celery and 1 Tbsp. peppers.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved FRESH TAKE and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.