This dip goes great with veggies, on a sandwich, burger, or Loaded Bacon Cheeseburger Mac and Cheese Eggrolls. Thin it out with more milk for a great dressing! Pro tip: freeze the leftover chipotle peppers in an ice cube tray and place the cubes in a container for easy use later.
1 cup of your favorite mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dill
1 teaspoon chopped chives
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
1/2 teaspoon of vegetable base or powder (optional)
2 tablespoons unsweetened plant milk
1 chipotle in adobo
Salt and pepper to taste
Juice of half a lime
Chop the chipotle pepper until it’s almost a paste.
Add the chopped pepper to a bowl along with all the other ingredients and mix vigorously until everything is combined well. Taste and adjust seasonings.
Chill for several hours to allow the flavors to meld.