Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
2chipotle peppers plus 1 tbs saucefrom canned chipotle peppers in adobo sauce (found at most grocery stores near the green chilis and enchilada sauce etc. I prefer this Embasa brand but otherwise just check the nutrition facts, some are surprisingly higher in carbs. No deal-breakers but still...
Spoon 1 cup sour cream into a small food processor, or blender jar.
Add about 2 chipotle peppers plus 1 tbs of the sauce (depending on how much heat you like) to the sour cream and blend or process... all done!
You can just do a quick fine chop of your peppers and then stir them in yourself if you hate dirtying the big appliances. I do that when I'm in a pinch and realize I'm out when I'm in the middle of building my sandwich!
*(I prefer the sour cream because I usually run out of protein a the end of a day and am not looking to add any from the greek yogurt... and I prefer the consistency. But all of them work! If you use lite sour cream because it's hard to find fat free... I would just log the lite sour cream - the addition of the peppers changes the macros so little.)
Sometimes I add a little lime juice (like Bobby Flay in his chipotle mayo) and a pinch of salt... particularly when I’m using it for tacos. But since I make so much at a time, I keep it in my fridge with just the two ingredients because I think the lime juice makes it turn bad faster.)
I always make double this since we eat so much. I blend a WHOLE container of sour cream with 4-5 peppers and a couple of tbs of sauce, and then pour it back in the sour cream container to scare anyone who comes over and opens it expecting it to be white.
Serving: 30grams or about 2 tbsCalories: 28kcalFat: 0.3gProtein: 1.7gCarbohydrates: 4.5g