Chipotle Dip
1 cup vegan non-hydrogenated sour cream (Tofutti brand recommended)
2 tbsp lime juice
1 tbsp agave
1-2 tsp chipotle powder
½ tsp garlic powder
¼ tsp sea salt
In a medium bowl, whisk all ingredients together until well combined. Let rest in the refrigerator for at least a half hour to develop the flavors. Drizzle over warm enchiladas or use as a dip.
Note: Chipotle gets spicier with age, so the dip will be spicier the next day!
Spork Foods: gourmet vegan food classes, consultation and catering. 323.284.8733 or sporkfoods.com.
Interests: Indie Crafting, Art, Astronomy, Physics, History, Eco-Friendly, Computer Graphics, Sewing, Knitting, Drawing, Macrame, Painting, Spinning,Book Binding, Screenprinting, Electronics Tinkering, Web Design, Books about my interests, Coffee, Travel, Black Tea, Cooking, Corduroy, Wool Felt, Ribbons, Vintage Patches, Collecting Sanrio paraphernalia, Boondoggle, Zines
Inspiration: Carl Sagan, Jim Henson, and Tori Amos.