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.