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Chipotle Lime Miso Crema (~20 Cal / 2 Tbsp)

·191 words·1 min
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The miso does something unexpected here – it deepens the chipotle’s smoky heat while adding probiotics and manganese. This crema doubles down on the chipotle profile with probiotic and mineral depth that a standard chipotle mayo cannot touch.

Why these ingredients
White miso provides probiotics, manganese, and umami – it also dramatically deepens the chipotle flavor. Add off heat to preserve probiotic cultures. Dulse flakes replace salt while contributing iodine, potassium, and iron.

Ingredients
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  • 3/4 cup Chobani zero sugar plain Greek yogurt
  • 1 tbsp white miso paste
  • 1 chipotle pepper in adobo
  • Juice of 2 limes
  • 1 tsp cumin
  • 1 tsp dulse flakes
  • 1/8 tsp xanthan gum

Instructions
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  1. Add yogurt, white miso, chipotle pepper, lime juice, cumin, and dulse flakes to a Vitamix.
  2. Blend until completely smooth.
  3. Add 1/8 tsp xanthan gum. Blend briefly for squeeze-bottle consistency.
  4. Transfer to a squeeze bottle. Refrigerate.

Storage
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Keeps 7 days refrigerated. The remaining chipotles in the can freeze well in an ice cube tray for future batches.