The ultimate dipping sauce!

I learned how to make this sauce when I was 18. I worked at a raw bar during the summer. We served oysters, clams on the half shell, shrimp cocktail and fried calamari. I have to say this was a fun job for me. It was easy since our menu was so small and most of the work was cleaning and prep. Our sauce for the calimari was a chipotle yogurt sauce that was so addictive our restaurant neighbors wanted to use it on their french fries and their chicken fingers...and so easy to make! It stays really well in the fridge and only gets better after a day or two.

1 cup light mayo
1 cup plain fat free yogurt.
(Make sure its plain..I once accidently used vanilla yogurt and it was a disaster lol)
1 chipotle pepper with 2 tbs of the adobo sauce it comes in.
1/4 cup chopped cilantro
A dash of salt and pepper to taste

The great thing about this recipe is you can adjust it to your taste. If you like it creamy add more mayo. If you like it a touch lighter go heavier on the yogurt. If you like it more spicy add more of the adobo sauce from the peppers. If your not a fan of cilantro...I don't know what to tell you because you need the cilantro to counter balence the heat of the peppers. I would definately let the flavors marry a bit in the fridge and then adjust the flavors. Keep in mind the chipotle peppers will get more intense as the flavors blend together. You can use this on anything its so good. Use it with a vegetable platter for appetizers if your entertaining. Its definately one of my favorite go to sauces for company. Hope you're inspired to try this.
Off for now !

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