Summer makes me crave spicy food. However, I don't like my food too hot or merely hot for hot's sake. Its gotta have a nice balance of flavors and an acceptable amount of heat. This zippy dip is one of my favorite recipes for the balance between hot and cool. It originally came from Cooks Illustrated magazine and is one of my most requested recipes. It has really good flavor; the chipotles in adobo (aka: smoked jalapeno peppers) add heat, the sour cream cools the dip down and the lime adds tang. Perfect with crudites.
Chipotle-Lime Dip with Scallions
1 cup mayo
1/2 cup sour cream
3 scallions, sliced thin
2 medium garlic cloves, minced
3 chipotles in adobo, minced to paste, plus 1/2 tsp adobo sauce
1 teaspoon grated lime zest plus 1 Tablespoon lime juice
Add all ingredients except the scallions into a food processor and pulse until smooth and combined. Empty into a bowl. Stir in scallions. Cover and let sit in the fridge for at least 3 hours so the flavors meld. Serve with veggies, chips, etc.