| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Veracruz | Southwester, Appetizers, Sauces | 16 | Servings |
INGREDIENTS
| 2 | Garlic cloves; peeled (up to 3) | |
| Salt to taste; about 1/2 teaspoon | ||
| 2 | Canned chipotles in adobo; rinsed and seeded | |
| 1 | c | Nonfat cottage cheese |
| 1/4 | c | Nonfat plain yogurt |
| 1/4 | c | Hellmann's mayonnaise |
INSTRUCTIONS
In the state of Veracruz, where chipotle chiles are beloved, you will often find a sort of chipotle mayonnaise on restaurant tables, to be eaten with chips. It has a heavenly smoky hot, garlicky flavor that makes a great dip for shrimp and vegetables. It's also great on a sandwich. But my absolute favorite use for this is as a replacement for butter wth corn. Place the garlic cloves in a mortar and pestle with half the salt and pound and mash until the mixture is smooth. Add the chipotles and continue to pound and mash to a paste. Place the cottage cheese in a food processor and blend until smooth. Add the yogurt and mayonnaise and continue to blend until the mixture is very smooth. The cottage cheese should not be grainy at all. Add the garlic and chipotle paste and blend in. Taste and adjust salt. Refrigerate in a covered container until ready to use. ADVANCE PREPARATION: This will keep for a couple of days in the refrigerator, but the garlic will become more pungent and the chipotles will get hotter, so you may want to use less of both. Mexican Light gives the following nutrition information per serving: Calories: 41; Fat: 3g; Saturated Fat: .40g; Cholesterol: 3g; Protein: 2g; Carbohydrate: 2g; Fiber: 0g; Sodium: 156mg. Yield: about 1-1/2 cups, serving 16 as a dip. COMMENTS: Very good. Had the consistency of mayonnaise, so it was a good dip for tortilla chips. Also served it as a condiment for Reddened Catfish sandwiches, =AD=AD=AD=AD=AD Per serving (excluding unknown items): 12 Calories; less than one gram Fat (1% calories from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium Recipe by: Mexican Light/Martha Rose Shulman Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on Sep 16, 1997
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