This versatile sauce has a simply AMAZING flavor! It’s a wonderful compliment to baked and broiled chicken, pork, seafood as well as being a delicious green salad dressing. It’s marvelous on grilled fish tacos if you make those. 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 or turnips). Or you can smear a bit on your next grilled burgers or steak. It’s great on turkey and chicken sandwiches. It’s even very tasty dabbed onto scrambled eggs! Shall I go on? Needless to say, I think I’m addicted to this stuff. LOL. It is suitable for all phases of Atkins, Keto diets and Primal Blueprint 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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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)
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