Directions:
- Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
- Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.48 Kcal (400 kJ) | ||
| Calories from fat | 66.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 11% | |
|---|---|---|---|
| Cholesterol | 24.81mg | 8% | |
| Sodium | 376.28mg | 16% | |
| Potassium | 142.16mg | 3% | |
| Total Carbs | 6.21g | 2% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 105.31 Kcal (441 kJ) | ||
| Calories from fat | 73.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 11% | |
|---|---|---|---|
| Cholesterol | 27.36mg | 8% | |
| Sodium | 415.03mg | 16% | |
| Potassium | 156.8mg | 3% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 2.56g | 9% | |
| Protein | 3.84g | 7% | |
| Vitamin C | 3.4mg | 5% | |
| Iron | 2.8mg | 14% | |
| Calcium | 109.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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