Chipotle Garlic Sauce with Sour Cream – Spicy, Creamy & Delicious
This Chipotle Garlic Sauce with Sour Cream is creamy, smoky, and packed with bold flavor! Perfect as a dip, drizzle, or spread for tacos, grilled meats, veggies, or fries. Easy to make at home and adds a spicy, tangy kick to any meal.
Equipment
- Blender or food processor
- Knife + cutting board
- Measuring spoons/cups
- Mixing bowl & spatula
- Optional: whisk for hand-mixing smaller batches
Ingredients
- 2–3 chipotle peppers in adobo (plus 1–2 tsp adobo sauce, optional)
- 3–4 garlic cloves, peeled (or roasted)
- 1 cup sour cream (or Greek yogurt for variation)
- 1–2 tsp lime juice
- 1–2 tsp olive oil or mayonnaise (optional, for creamier texture)
- Salt, to taste
- Optional: honey or agave for sweetness
- Optional: fresh herbs (cilantro, parsley) for garnish
Instructions
- Peel and roughly chop garlic; toast lightly if desired.
- In a blender or food processor, combine chipotle peppers, garlic, and a small portion of sour cream. Blend until smooth.
- Add remaining sour cream, lime juice, olive oil or mayo (if using), and salt. Blend until creamy.
- Adjust consistency with water or milk if too thick.
- Taste and adjust seasoning or heat: add more chipotle, lime, or honey as desired.
- Transfer to an airtight container and refrigerate at least 1 hour to allow flavors to meld.
- Serve as a dip, drizzle, or spread.
Notes
- Make-Ahead: Can be prepared up to 3 days in advance; refrigerate in an airtight container.
- Dairy-Free: Substitute sour cream with coconut cream, cashew cream, or plant-based yogurt.
- Spice Level: Adjust chipotle quantity for mild, medium, or hot.
- Consistency: Add liquid (water, milk, or more sour cream) to thin; add cream cheese or Greek yogurt to thicken.
- Storage: Refrigerate up to 1 week; freeze up to 2 months. Stir before serving if separation occurs.