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MIX sour cream, mayo and dressing mix. Divide into 3 portions, about 1 cup each. Mix 1 portion with avocado and cilantro. Stir chipotle peppers into second portion; leave third portion plain.
SPOON portions into shallow bowl or pie plate; cover. Refrigerate several hours or until chilled.
SERVE with tortilla chips or assorted cut-up vegetables.