16 oz cream cheese, softened
1/2 c mayonaise
1/2 c sour cream
2 chipotles in adobo sauce, pulverized to a paste (use a food processor or mortar and pestle)
*If you want to bump up the heat a bit, you can add chipotle powder. But keep in mind that the dip will get a bit hotter after it sits for a while.

Mix up in a mixer or food processor. I use it as a dip for pork rinds or as a spread on a wrap...whatever you want. But be aware that it is super addictive!



**I individually freeze the rest of the can of chipotles in adobo for future use

sounds great, thank you!

Is it good with veggies or better with heavier things like pork rinds, wraps, etc?

Doesn't seem to matter, really...