Ingredients:

  • 1 cup (245g) Plain Non-Fat Greek Yogurt
  • ½ cup (115g) Avocado Oil Mayonnaise
  • ¼ cup (60ml) Low-fat Buttermilk
  • 3 whole chipotle peppers in adobo sauce
  • 1 tbsp (15ml) adobo sauce
  • 1 clove fresh garlic, minced
  • 1 tbsp (15ml) freshly squeezed lime juice
  • 1 tsp dried dill weed
  • 1 tsp dried chives
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp sea salt
  • ⅛ tsp cracked black pepper

Instructions:

  1. Pour 1 cup Plain Non Fat Greek Yogurt and ½ cup Avocado Oil Mayonnaise into your blender jar. Note: Adding the heavy ingredients first helps the blades grab the smaller spices later.
  2. Drop in 3 whole chipotle peppers and 1 tbsp adobo sauce. Ensure the peppers are fully submerged in the cream base to avoid splashing.
  3. Squeeze in 1 tbsp lime juice and pour in ¼ cup Low-fat Buttermilk.
  4. Sprinkle 1 tsp dried dill weed, 1 tsp dried chives, ½ tsp onion powder, ½ tsp smoked paprika, ¼ tsp sea salt, and ⅛ tsp cracked black pepper over the top.
  5. Blend on medium high for 45 seconds until the mixture turns a uniform sunset orange.
  6. Stop the blender and stir with a spatula. If it’s too thick, add buttermilk one teaspoon at a time.
  7. Dip a leaf of lettuce or a chip in to test. Note: The heat will intensify as it sits, so don't over season now.
  8. Transfer to a glass jar and refrigerate for at least 30 minutes until the flavors are cohesive and bold.