Instructions

• Peel the 1 clove garlic and remove stems from the 2 chipotle peppers in adobo sauce (if present); roughly chop the peppers and garlic so they process evenly.
• Add to your food processor: 2 chipotle peppers in adobo sauce, 1 cup sour cream, 1/2 cup low-fat mayonnaise, the peeled 1 clove garlic, the juice of 1/2 a lime, and 1 pinch salt.
• Pulse and then blend on medium speed, stopping once or twice to scrape down the sides of the bowl with a spatula, until the mixture is smooth and uniformly combined.
• Transfer the sauce to a jar or other airtight container.
• Refrigerate for at least 15–30 minutes (or up to overnight) to allow the flavors to meld.
• Serve cold.