Chipotle Sauce

I saw this recipe in a magazine and thought that it sounded yummy so I gave it a try last week.  It was served in the magazine as a sauce for corn on the cob, but I used it for chicken.  It turned out really well.  My husband loved it.  I think that the next time that I make it, I'm going to use it as a dip for tortilla chips.

Ingredients:

• 2 cloves garlic
• 1 canned chipotle pepper in adobo sauce
• 1/2 tsp kosher salt
• 1 c. cottage cheese
• 1/4 c. loosely packed fresh cilantro leaves
• 1/4 c. mayonnaise
• 1/4 c. plain yogurt
• 1-2 tsp. adobo sauce from can

Directions:

• Place garlic, salt and chipotle pepper in a food processor and process until minced.
• Add the cottage cheese and the next 3 ingredients.  Continue processing until the mixture is smooth, stopping when necessary to scrap down the sides.
• Stir in the adobo sauce.
• Cover and chill until you are ready to serve.  This sauce can be stored for up to 24 hours.