Chipotle Sauce - cooking recipe

Ingredients

7 1/2 ounces chipotle chiles, in adobo. (Use the whole can, and sauce....and San Marcos is my favorite)
1 cup mayonnaise (Do not substitue Miracle Whip...not the same)
1 cup sour cream
8 ounces Philadelphia Cream Cheese (I use the 8 oz. blocks)
6 ounces plain yogurt
1/4 cup Dijon mustard
2 garlic cloves, peeled
1 tablespoon red wine vinegar
1 tablespoon liquid smoke
1/2 teaspoon salt
2 tablespoons lemon juice

Preparation

Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.