There is a great restaurant in town that used to serve yucca fries with a chipotle aioli dip. Something I have never seen served anywhere else. They no longer have yucca fries but still serve the chipotle aioli dip which is now paired with sweet potato fries.
I decided to try to make this dip myself. I am familiar with canned chipotle peppers in adobo sauce from a great pasta dish my sister used to make. Maybe I’ll ask her if she will give me that recipe for another post.
Anyway I thought I could combine some of the chipotles, some of the adobo sauce and some mayo and go from there. It should come as no surprise to you as nothing is ever new, I found several recipes on the web with these same two ingredients. The one additional ingredient that I thought it needed was some citrus for balance and consistency. I decided to go with lime but I think lemons would also do the trick.
I served the dip with raw baby carrots and zucchini and some baked sweet potato fries.
It turned out great. Everyone loved it and I’m sure I’ll make it again.
- 1 cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce
- 1 lime
- 1 clove garlic
- Place garlic and pepper in a food processor and chop.
- Add remaining ingredients and process until smooth.
- Serve with fries, chips, and/or veggies