Chipotle-Lime-Avocado Dip
I originally whipped this up to accompany some roasted veggies for Girl's Night Out (asparagus, potatoes, yellow squash, carrots, sweet peppers, onions, sweet potato, and cauliflower), but subsequently found additional uses for it, as I'm sure you will too!
Blend in food processor until smooth:
1 lg. avocado, flesh only
3/4 c. real mayo
2 T. lime juice
2 T. white wine vinegar
3 T. Splenda
2-3 T. diced chipotle peppers (my new favorite is La Costena, pictured)
Chill and serve as a dip for fresh or roasted veggies, salt n pepper kettle chips, or as a garnish for any meat, quesadilla, or omelet!
