Chipotle dip, regular
Common food
Chipotle dip is a creamy, smoky, and often spicy condiment made from a base of mayonnaise or sour cream blended with chipotle peppers in adobo sauce. Its texture is typically smooth and rich, with a deep, earthy heat that lingers on the palate. Nutritionally, it is a high-fat, calorie-dense addition to meals, with nearly all its energy coming from fat.
Calorie split: 2% protein · 3% carbs · 95% fat
↓ Full nutrition💚 Why it's loved
People love it for its addictive, smoky-spicy flavor profile that instantly elevates everything from tacos to fries. It's a versatile flavor bomb that brings a taste of Mexican-American barbecue culture to any table.
⚠️ Watch-outs & how to enjoy it better
Its very high fat content makes it extremely calorie-dense, which can be a concern for those monitoring fat intake or weight. The mayonnaise base is a common allergen (egg), and the dip can be high in sodium. To enjoy it mindfully, use strict portion control (a tablespoon or two), and pair it with high-fiber vegetables or lean protein to create a more balanced snack.
Key benefits
- Provides a concentrated source of smoky, complex heat
- Can enhance the flavor of simple dishes
- The capsaicin in chipotles may offer a mild metabolism boost
- Offers a quick way to add depth to sauces and dressings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The smoky flavor of chipotle peppers comes from drying and smoking ripe jalapeño peppers over smoldering pecan or mesquite wood, a process that can take several days.
Full nutrition (USDA data · scales with serving)
| Water | 47.5 g |
| Energy | 426 kcal |
| Protein | 2.0 g |
| Total lipid (fat) | 45.1 g |
| Carbohydrate, by difference | 3.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 0.12 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 61.0 mg |
| Potassium, K | 91.0 mg |
| Sodium, Na | 708 mg |
| Zinc, Zn | 0.27 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 2.9 ug |
| Vitamin C, total ascorbic acid | 3.2 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.07 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 26.1 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 82.0 ug |
| Retinol | 81.0 ug |
| Carotene, beta | 13.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 1.8 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 80.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.9 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.18 g |
| SFA 12:0 | 0.27 g |
| SFA 14:0 | 0.88 g |
| SFA 16:0 | 6.3 g |
| SFA 18:0 | 2.3 g |
| Fatty acids, total monounsaturated | 10.0 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 10.0 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 22.1 g |
| PUFA 18:2 | 19.2 g |
| PUFA 18:3 | 2.7 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 46.0 mg |
FAQ
What is the main difference between chipotle dip and regular salsa?
Chipotle dip is a creamy, fat-based condiment (like mayo or sour cream) blended with chipotle peppers, while salsa is typically a tomato-based, vinegar-acidulated sauce with a chunkier texture and much lower fat content.
Is chipotle dip spicy?
Yes, it is generally spicy. The heat level comes from the chipotle peppers and can range from mild to very hot depending on the brand or recipe. The creamy base does help to temper the heat slightly compared to a pure pepper sauce.
Can I use chipotle dip as a cooking ingredient?
Absolutely. It's fantastic stirred into soups or chili for a smoky depth, mixed into burger patties before grilling, or used as a base for a spicy salad dressing when thinned with a little lime juice or vinegar.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.26 kcal/g · 2% calories from protein · 0.0 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 7.78 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.