Traditional ranch dressing gets a zesty and lightly spicy upgrade with the addition of lime, chipotle peppers, and cilantro! This dressing is perfect on salads or used as a dipping sauce.
1finely chopped chipotle chili pepperfrom a 7 ounce can of chipotle peppers in adobo sauce
1tablespoonadobo saucefrom the can of chipotle peppers
1tablespoonlimefrom ~½ small lime
¼teaspoonsalt
¼teaspoononion powder
¼teaspoongarlic powder
Instructions
Whisking method: Add all ingredients to a small mixing bowl. Whisk until evenly combined. Add additional lime juice as needed to thin. Adjust seasonings to taste.
Blender method: Add all ingredients to a blender or use an immersion blender. Blend until smooth and creamy. Add additional lime juice as needed to thin. Adjust seasonings to taste.
If you have time, let chill an hour before serving to allow the flavors to meld together. Refrigerate in a closed container, such as a pint ball jar, for up to one week.
Video
Notes
Vegan options: If you're looking to make this recipe dairy-free I recommend starting with this vegan ranch dressing as the base or just using vegan mayonnaise in place of the mayo and yogurt.
Leftover chipotle chili peppers can be frozen in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge or pop in the microwave for a minute when ready to use.