Spicy chips with the dip

By Mary Berg
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YIELDS
1
 TO
2 CUPS
TOTAL TIME

Ingredients

  • 1 package cream cheese, at room temperature
  • 1/3 cup sour cream
  • 1 clove garlic, very finely minced
  • 3–5 teaspoons adobo sauce, from canned chipotle in adobo
  • 2 tablespoons finely chopped chives, plus more for garnish
  • Kosher salt
  • Potato chips, preferably salted kettle chips, for serving

Directions

  1. 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.
  2. Transfer the dip to a dish and scatter with additional chives and serve with chips.

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