Chipotle Bacon Ranch Dip
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
8 oz plain Greek yogurt (I used non-fat)
8 oz sour cream (I used light)
1 packet ranch dressing mix
5 slices bacon, cooked and crumbled
1 chipotle, rehydrated in hot water, then drained (or plain jalapeno)
Mix everything together in a bowl. Place in the fridge for 2 hours for the flavors to come together Serve chilled with chips or veggies.
Adapted from dinnersdishesanddesserts.com