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CHIPOTLE-SOUR CREAM DIP

Posted by Stephen Romero on May 3, 2010 at 5:33 PM

1 8 oz tub sour cream

2 teaspoons RISTRAS DE SANTA FE CHIPOTLE MESQUITE SMOKED HOT

Chile powder (you may use less if you prefer a less spicy dip)

Dash salt

Dash garlic powder

Mix thoroughly. Refrigerate over night for best flavor. Serve with tortilla chips, or your favorite veggies.

This mixture may also be spooned over baked potatoes or mixed into your mashed potatoes.

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