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
- 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
- Add yogurt, white miso, chipotle pepper, lime juice, cumin, and dulse flakes to a Vitamix.
- Blend until completely smooth.
- Add 1/8 tsp xanthan gum. Blend briefly for squeeze-bottle consistency.
- Transfer to a squeeze bottle. Refrigerate.
Storage
Keeps 7 days refrigerated. The remaining chipotles in the can freeze well in an ice cube tray for future batches.
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