1chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)
Juice from 1/2 lime
Salt & pepperto taste
Add all ingredients to the bowl of a food processor. Process on high for about 30 seconds.
Serve immediately or chill for an hour (or longer) prior to serving. It will keep in the fridge for a few days in an airtight container.
I realize that the size of the chipotle chili peppers vary depending on the brand you buy. I would suggest using a SMALL pepper unless you want this recipe really spicy.
Greek yogurt makes an excellent substitute for sour cream if you want to be more mindful of calories.
The recipe makes about a cup of dressing.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.