This versatile sauce has a simply AMAZING flavor! It’s wonderful as a green salad dressing. It’s marvelous on Grilled Fish Tacos. It makes a lovely dip for raw vegetables on a party tray. It’s a wonderful dip for low-carb “Potato Chips” (from sliced, fried jicama). It’s scrumptious on grilled burgers and even steaks for a Mexican flair. It’s great on turkey and chicken sandwiches. It’s even very tasty on scrambled eggs! It’s to-die-for on hamburgers! Shall I go on? Needless to say, but I think I’m addicted to this stuff. LOL. It is suitable for all phases of Atkins, Keto diets and Primal followers. It is not suitable for Paleo with the sour cream in it, but you could use all homemade mayo and it would then be suitable. 🙂
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INGREDIENTS:
½ c. homemade mayonnaise
½ c. sour cream
½ tsp. chili powder
½ tsp. my Smoky Chipotle Spice Blend
1 small chipotle chile pepper (in adobo sauce in the can), rinsed, seeded and mashed (about 1″ long)
Dash salt
DIRECTIONS: Mix all the ingredients in a bowl and serve at once. Keeps well in the refrigerator and can be stored for a week or a little longer.
NUTRITIONAL INFO: Makes 1 c. total for 4 servings. Each ¼ c. serving contains:
263 cals, 28.2g fat, 1.97g carbs, 0.37g fiber, 1.6g NET CARBS, 1.7g protein, 272 mg sodium
Buttoni's Low-Carb Recipes 