Recipe - Creamy Chipotle Dip

2 Garlic cloves; peeled (up to
3)
Salt to taste; about 1/2
teaspoon
2 Canned chipotles in adobo;
rinsed and seeded
1 cup Nonfat cottage cheese
One fourth cup Nonfat plain yogurt
One fourth cup Hellmann's mayonnaise

In the state of Veracruz, where chipotle chiles are beloved, you will often
find a sort of chipotle mayonnaise on restaurant tables, to be eaten with
chips. It has a heavenly smoky hot, garlicky flavor that makes a great dip
for shrimp and vegetables. It's also great on a sandwich. But my absolute
favorite use for this is as a replacement for butter wth corn.

Place the garlic cloves in a mortar and pestle with half the salt and pound
and mash until the mixture is smooth. Add the chipotles and continue to
pound and mash to a paste.

Place the cottage cheese in a food processor and blend until smooth. Add
the yogurt and mayonnaise and continue to blend until the mixture is very
smooth. The cottage cheese should not be grainy at all. Add the garlic and
chipotle paste and blend in. Taste and adjust salt. Refrigerate in a
covered container until ready to use.

ADVANCE PREPARATION: This will keep for a couple of days in the
refrigerator, but the garlic will become more pungent and the chipotles
will get hotter, so you may want to use less of both.

Mexican Light gives the following nutrition information per serving:
Calories: 41; Fat: 3g; Saturated Fat: .40g; Cholesterol: 3g; Protein: 2g;
Carbohydrate: 2g; Fiber: 0g; Sodium: 156mg.

Yield: about 1One half cups, serving 16 as a dip.

COMMENTS: Very good. Had the consistency of mayonnaise, so it was a good
dip for tortilla chips. Also served it as a condiment for Reddened Catfish
sandwiches, =AD=AD=AD=AD=AD

Per serving (excluding unknown items): 12 Calories; less than one gram Fat
(1% calories from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg
Sodium

Recipe by: Mexican Light/Martha Rose Shulman

Posted to FOODWINE Digest by "McNamara, Kelly" kmcnamara@LIGGETT.COM on
Sep 16, 1997