Chipotle yogurt crema
5 min · 2 g protein · 21 cals / serving
Smoky, creamy and properly spicy: chipotles in adobo blended into thick yogurt with a little sour cream, lime and garlic until it turns a soft brick-orange. A spoonful makes any taco, bowl or grilled piece of meat taste finished.
Ingredients
- scant 1 cup nonfat Greek yogurt
- 2 tbsp light sour cream
- 1–2 peppers plus 1 tsp sauce chipotle peppers in adobo sauce
- 1 tbsp lime juice
- 1 clove garlic, grated
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 2 tsp water
Steps
- Blend everything until smooth with a stick blender, or chop the chipotles very finely and whisk it all together.
- Taste and add more adobo sauce for heat and smoke or more lime for tang. Rest 15 minutes in the fridge so the flavors come together. Keeps 5 days.
Good to know
What do I serve it with?
Fish, shrimp or chicken tacos, burrito bowls and huevos rancheros, and as a dip for roasted sweet potato wedges.
What do I do with the rest of the can?
Spoon the leftover chipotles and sauce into an ice cube tray, one pepper per cube, and freeze. They keep for months and drop straight into chili, beans or marinades.
Alternative
Per
- Calories
- 70
- Protein
- (48%)
- 8 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (29%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 363 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 211 kcal goes into the pot and 306 g of ingredients comes out as about 300 g of food: 70 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.