If you like your ranch dressing with a kick, this Chipotle Ranch Dressing is for you! Perfect for serving on salads, or for veggie dipping, this dressing will become a household favorite!
Whether used on top of a Taco Salad, or used as a dip for veggies or chips, you’ll love the flavors and ease of this homemade Chipotle Ranch Dressing!
I’m a sucker for smoky, spicy flavors. And my family goes through gallons of ranch dressing. So naturally, this Chipotle Ranch Dressing is a natural hit at our house!
The more homemade salad dressings I make, the more I realize that they are just so much better than what you can buy at the store. I love that I have more control over what goes in them, and I can adjust according to what my family likes.
But really – there is nothing that I don’t like about this one!
Ingredients
- Mayonnaise– For best results, use full fat. Reduced fat can be used, but the flavor will be better with full fat.
- Sour Cream– If you want to cut back on fat or add some protein, you can sub in plain Greek yogurt for the sour cream.
- Chipotle Peppers in Adobo Sauce– If you aren’t familiar with these, they are smoked jalapenos that are packed in a flavorful sauce. You can find them in the Mexican section at the grocery store. My grocery store usually carries the Embasa brand, so that is what I usually use.
- Garlic– I like fresh garlic here, but you can sub in about 1/4 teaspoon of garlic powder.
- Parsley, Onion Powder, and Dill– These are all of your ranch flavors. I used dried for all three.
- Salt and Pepper– Always taste and add more, if needed!
- Lime Juice– This brings a great freshness and brightness to the dressing.
- Milk– You’ll need this to thin out the dressing if it is too thick. I just use whatever milk I have on hand, but buttermilk is delicious, as well!
How to Make Chipotle Ranch Dressing
It really doesn’t get easier than this recipe!
Simply place all of your ingredients, except for the milk, in a blender and blend until smooth.
Check the consistency, and add as much milk (or buttermilk) as you need to reach your desired consistency. I like it thicker for dipping, and thinner for a salad dressing.
Also check for seasoning and add more salt or pepper, if needed.
Tips and Tricks
If you are worried about the dressing being too spicy, you can remove the seeds from the chipotle peppers.
This dressing will thicken up as it is refrigerated. If you are using it as a salad dressing, you may need to add another tablespoon of milk to thin it back out. I like to store it in a jar so that I can just add the milk and shake.
Don’t have a blender? A food processor will work as well. You can even make it completely by hand by placing all of the ingredients in a jar with a tight fitting lid and shaking until the dressing is fully blended. If you do this, you’ll want to finely mince the chipotle peppers first.
Store the dressing in the refrigerator. It should last up to a week.
More Homemade Salad Dressings
Ranch Dressing
Blue Cheese Dressing
Lemon Poppy Seed Dressing
Avocado Ranch Salad Dressing
Chipotle Ranch Dressing
Ingredients
- 1/2 cup 110 g mayonnaise
- 1/2 cup 114 g sour cream
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1 lime juiced
- Pepper to taste
- 2-4 tablespoons milk or buttermilk
Instructions
- Combine the mayonnaise, yogurt, peppers, garlic, parsley, onion powder, dill, salt, lime juice, and pepper to a blender. Blend until completely smooth.
- Add enough milk (or buttermilk) until you get your desired consistency. Taste, and season with more salt and pepper, if needed.
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