Mix sour cream, mayo and dressing mix. Divide into 3 portions, about 1 cup each. Mix 1 portion with avocado and cilantro. Stir chipotle peppers into second portion; leave third portion plain.
Spoon portions into shallow bowl or pie plate; cover. Refrigerate several hours or until chilled.
Serve with tortilla chips or assorted cut-up vegetables.
Prepare as directed, substituting 1/2 cup finely chopped roasted red peppers or pimientos and 1/2 tsp. paprika for the chipotle peppers.
Mix 1 finely chopped, seeded jalapeno pepper with the avocado and cilantro.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 28 servings, 2 Tbsp. dip each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.