Mexican Trio Dip

Ingredients (serves 6)
Blue and yellow corn chips
Chipotle Mayonnaise
Small can of chipotle peppers in adobo
2 tablespoons mayonnaise
4 tablespoons sour cream
1 1/2 tablespoons canola oil
S & P
Salsa
4 roma tomatoes
1/2 jalapeno pepper
1/4 red onion
2 tablespoons cilantro
1 tablespoon lime juice
1 clove garlic
1/2 teaspoon canola oil
S & P
1 teaspoon hot sauce (optional)
Guacamole
2 ripe avocados
2 tablespoons cilantro
1 tablespoon lime juice
1/2 jalapeno pepper
1/4 red onion
S & P


Directions
Chipotle Mayonnaise
1. In a food processor put mayonnaise, sour cream, S & P, two of the chipotle peppers (these are smoked-dried jalapeno peppers, so based on your likeness of heat you can add or take), a teaspoon of the adobo sauce. Start processing and slowly drizzle the oil so you can create emulsion, this will give the creamy texture you want. Adjust seasoning.

Salsa
1. Combine all ingredients in food processor, process until desired consistency is accomplished (if you like chunky salsa, a couple of pulses will do). Adjust seasoning.

Guacamole
1. Combine all ingredients in food processor, process until desired consistency is accomplished (you can save some avocado pieces to give it a more chunky texture).
Enjoy!