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Chipotle Ranch

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Creamy chipotle ranch combines classic ranch flavor with smoky chipotle peppers, fresh lime, garlic, and herbs. Use it as a salad dressing, dipping sauce, sandwich spread, or drizzle for tacos and burrito bowls.

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk or regular milk, plus more as needed
  • 1–2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro
  • 1 clove garlic
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Add the mayonnaise and sour cream to a blender or food processor.
  2. Add the chipotle peppers, adobo sauce, lime juice, cilantro, garlic, dried dill, onion powder, garlic powder, salt, and black pepper.
  3. Blend until smooth and the chipotle peppers and cilantro are evenly incorporated.
  4. Add the buttermilk a little at a time and blend until the chipotle ranch reaches the desired consistency.
  5. Taste and adjust the seasoning. Add another chipotle pepper or more adobo sauce for additional heat and smokiness, or add more lime juice for extra brightness.
  6. Transfer the chipotle ranch to an airtight container or jar.
  7. For the best flavor, refrigerate for 30 minutes before serving to allow the flavors to blend.
  8. Stir before serving. If the sauce has thickened during refrigeration, stir in a small amount of buttermilk or milk until it reaches the desired consistency.

Notes

  • For milder chipotle ranch, start with one chipotle pepper or use primarily adobo sauce for smoky flavor with less heat.
  • For an extra-spicy version, add another chipotle pepper, additional adobo sauce, or a pinch of cayenne pepper.
  • For a thicker dipping sauce, reduce or omit the buttermilk.
  • For a lighter variation, replace some or all of the sour cream with plain Greek yogurt.
  • For a cilantro-free version, omit the cilantro or substitute fresh parsley or additional dill.
  • A blender is optional; finely mince the chipotle peppers, cilantro, and garlic and whisk them thoroughly with the remaining ingredients for a more textured sauce.
  • Store in a tightly sealed container in the refrigerator and use within 4–5 days.
  • Freezing is not recommended because the mayonnaise and sour cream can separate after thawing.

Nutrition

Find it online: https://thefamilycooking.com/chipotle-ranch/