Chipotle Ranch
Creamy, smoky, and ready in just 5 minutes, this chipotle ranch is perfect as a dressing, dip, or topping for tacos, nachos, salads, and more.
Servings: 12 servings
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 3 chipotle peppers in adobo sauce
- 2 tablespoons lime juice (about 1 lime)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon dried parsley
- ¾ teaspoon dried dill
- ½ teaspoon kosher salt, plus more to taste
- 3-6 tablespoons water, depending on your preferred consistency
Instructions
- Add all ingredients to a food processor and blend until completely smooth.
- Add more water if the dressing is too thick for your liking. You want it to be pourable, but not too thin.
- Serve immediately or transfer to a bottle or jar and refrigerate for up to 10 days.
Notes
- Total yield: This recipe makes 1 ½ cups of dressing.
- Spice level: Adjust it by adding in one chipotle pepper at a time until you reach your desired spice level.
- Looking for a low-fat high-protein version? Use light mayo instead of the regular full-fat kind and replace the sour cream with plain nonfat Greek yogurt.
- Can’t find canned chipotle peppers? Replace them with chipotle powder instead. Start by adding a small amount at a time and adjust as necessary.
- Storage: Store in a sealed container in the fridge for up to 10 days. It’ll thicken slightly when refrigerated, so just stir in a little extra water before serving. Dairy-based dressings don’t freeze well, so I don’t recommend freezing this one.
Nutrition
Serving: 2tablespoons | Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 222mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg