Chipotle Dip

Chipotle Dip

• 2 scallions
• 2 small canned chipotle chiles in adobo plus 1/4 -- (2 to 3)
• teaspoon adobo sauce
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon fresh lemon juice

  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.

  Makes about 1 1/2 cups.