3–5 teaspoons adobo sauce, from canned chipotle in adobo
2 tablespoons finely chopped chives, plus more for garnish
Potato chips, preferably salted kettle chips, for serving
Using a hand mixer, small food processor, or a good rubber spatula, beat the cream cheese until a little light and fluffy. Add in the sour cream, garlic, 3 teaspoons of adobo sauce, and the chives and beat well to combine. Taste the dip and season with salt, adding more adobo sauce if you’d like it to be a little more spicy.
Transfer the dip to a dish and scatter with additional chives and serve with chips.