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Preparation Time : 5
Cook Time : 5
Total Time : 10
chipotle pepper in adobo sauce 4 tsp
cloves garlic, peeled 2 nos
cream cheese 1 tbsp
yoghurt 2 cups
lemon juice 2 tbsp
sugar 1/4 tsp
garlic powder 1 tsp
finely chopped 2 nos
salt 1/4 tsp
black pepper powder 1/4 tsp
cilantro for garnish 1 tsp
paprika, for garnish 1/4 tsp
Add all ingredients except shallots to a blender and purée until completely smooth.
Make sure that there are no bits of garlic and Chipotle chillies.
Take out in a bowl and mix in the chopped shallots well.
Garnish with a dash of paprika and cilantro
Transfer to an airtight container and refrigerate for at least an hour so that all the flavours get infused.
Dip/Sauce has a shelf life of one week if kept in the refrigerator.
Enjoy anytime with chips, nachos, french fries or even Indian breads like paranthas.
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