Creamy Chipotle Sauce
This creamy chipotle sauce is the perfect spicy condiment and dip for tacos, burgers, or crispy fries. It’s smooth, smoky, and ready in under 10 minutes.
Ingredients
- 1 cup plain whole-milk Greek yogurt e.g., Fage or Chobani for best texture
- 2 tablespoons mayonnaise can swap for extra yogurt for lighter version
- 2 chipotle peppers in adobo from a 7.5 oz can, finely chopped
- 1 tablespoon adobo sauce from the same can
- 1 large garlic clove minced (fresh yields best flavor)
- 1 tablespoon fresh lime juice about half a lime
- 1 teaspoon lime zest adds bright citrus notes
- 1/4 teaspoon smoked paprika optional for more smokiness
- Pinch fine sea salt adjust to taste
- Pinch freshly ground black pepper
Instructions
- In a medium bowl, stir together Greek yogurt and mayo until smooth.
- Finely dice the chipotle peppers and add them to the bowl along with the adobo sauce.
- Stir in garlic, lime juice, lime zest, and smoked paprika (if using).
- Sprinkle in salt and pepper, taste, and adjust to your liking—more lime for tang, more adobo for heat.
- For an extra silky finish, pulse the mixture in a mini food processor or use an immersion blender for about 10 seconds.
- Cover and refrigerate for at least 30 minutes so flavors meld (bonus points if you let it rest overnight).
- Use as a dip for chips, drizzle over tacos, or spread on burgers—this sauce does it all.
Notes
For a smoother texture, let the sauce rest in the fridge overnight—this mellows the heat and deepens the smokiness. If you find it too tangy, a small pinch of sugar or a drop of honey balances the acidity. Drain your yogurt briefly in a fine mesh sieve for an extra-thick crema. Taste as you go: chipotle peppers vary in spice level, so start with one pepper if you like it mild. Roughly 25 calories and 1.5 grams of protein per tablespoon, making it macro-friendly. Try it as a marinade: coat shrimp or chicken and grill for 10 minutes for instant flavor.
Nutrition
Calories: 25kcal
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