Chipotle dip with sour cream and Tex-Mex BBQ Rub

Ingredients for approximately 4 small portions

• 100 g sour cream
• 40 g shop-bought mayonnaise
• 1 tsp chipotle paste, or less if unfamiliar with its heat
• 1 tsp lime juice
• ¼ tsp Tex-Mex BBQ Rub as a starting point

Method

1. Mix the sour cream and mayonnaise in a clean bowl until smooth.
2. Stir in the chipotle paste, lime juice and quarter teaspoon of Tex-Mex BBQ Rub. Start with less chipotle if unfamiliar with the product’s heat.
3. Taste with clean cutlery. Add a little extra chipotle or lime only as needed. More sour cream changes the ratio and gives a creamier flavour; it does not remove the chilli.
4. Serve a small portion immediately and refrigerate the clean supply covered. Use clean serving utensils and keep the dip away from raw meat juices.

This cold mixing method has no compulsory resting time or tested total preparation time. Do not leave ingredients unnecessarily at room temperature.

Choosing ingredients and checking labels

Use chipotle paste whose label says it is suitable for mixing directly into a cold sauce. Follow any preparation instructions; not every paste or dried pepper has the same use.

Check all labels: sour cream contains milk; mayonnaise may contain egg and mustard. Other allergens depend on brand and product. Follow current rub packaging for ingredients, allergens and dosage. Do not automatically add extra salt.

How it differs from sriracha mayo and salsa roja

Our sriracha mayo is based on mayonnaise and sriracha. Sour cream is the main ingredient here, with smoky heat from separately added chipotle. These recipes have different bases, not just different rub names.

Salsa roja is a cooked tomato salsa, not a creamy dip. The existing black bean and corn salsa has another role again, adding substance and texture to a Tex-Mex meal.

Pairing with Tex-Mex BBQ Rub

Smoky Spicy Tex-Mex BBQ Rub is a small additional layer of seasoning here. If the main dish is already strongly seasoned, taste the dip before adding more rub. The sauce need not be as intense as the dish.

Try a spoonful with Tex-Mex cauliflower from our air fryer recipes with BBQ rub, cooked chicken in a tortilla, vegetables or tortilla chips. These are flavour suggestions, not additional cooking methods tested by us.

This version is a cold dip or topping, not a sweet glaze to caramelise on the BBQ. Serve alongside the cooked dish.

Refrigerating and clean serving

Preferably make a small amount for immediate use. Refrigerate clean, unused dip covered straight away, following current food safety advice and every ingredient’s instructions. Mixing does not extend their shelf life. This variation has no tested storage period.

Put out small portions and keep the supply chilled. Do not return used dip to it. Set aside a clean serving portion before contact with raw meat and discard sauce that has had raw-meat contact. This dip is not intended for unrefrigerated storage or preserving.

Frequently asked questions

Can I replace the paste with chipotle powder one for one?

Not without adjusting the ratio. Powder and paste differ in moisture, concentration and possible additional ingredients. This recipe uses paste; follow its label and build up cautiously.

Can I omit mayonnaise?

Yes, as your own variation with more sour cream, but texture and flavour change. The stated quantities apply to the sour cream and mayonnaise combination.

Is more lime always better?

No. Start with the stated teaspoon and taste. More juice makes it more acidic and may thin it; it does not guarantee longer storage.

Inspiration and further reading

Inspired by BBC Food: chipotle sauce. Quantities and Tex-Mex BBQ Rub are our own proposed variation. The source’s testing status does not apply here.

More styles in the BBQ sauce encyclopaedia.