This is a copy-cat recipe from Rubio's Coastal Grill. They serve in on tacos - but I like it as a dip for chicarones (pork skins.)
Last night I cooked chicken breasts in this sauce (very low carb main dish) and this morning I made an omelet with leftover meat, topped with Mexican Blend Cheese.
This makes about a cup of sauce, and the nutrition estimates are for a 2-Tablespoon serving.
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon chipotle pepper -- crushed (or use 1 tablespoon chipotle powder)
salt and pepper
Complete Recipe and directions are at Genius Kitchen
Per Serving (excluding unknown items): 131 Calories; 15g Fat (95.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
