This 5-minute chipotle ranch dressing is a spicy, smoky homemade dressing that is perfect for tacos, chicken, salad, or as a dip for chips or veggies. Here is how to make it.
Homemade dips are absolutely the best! They have a fresh and unique flavor which makes them so much better than the store-bought ones. Here, try a few more of them – Instant Pot Buffalo Chicken Dip, Jalapeno Garlic Feta Dip, Yogurt Dip with Mint and Garlic and Bang Bang Sauce.
About This Recipe
A dressing can change the game of your simple salads or starters, don’t you agree? This thick and creamy chipotle ranch dressing is a flavor-packed super versatile dressing that can be used in many ways to perk up your food.
This spicy and smoky, 5-minute one-blender chipotle ranch dressing is made using mayo, sour cream, fresh lime juice, chipotle peppers, and a few seasonings.
Why make it at home when it is easily available in stores you may ask?
- The homemade version tastes much better than its store-bought counterpart.
- It is free of any additives, preservatives, and artificial colors.
- Made using fresh and high-quality ingredients.
- Much economical
- Spice level can be adjusted to your liking
Serve it as a part of your Cinco de Mayo or Taco Tuesday meal or with tacos, salads, chicken, chips, buddha bowls, or something else, it tastes exceptional with almost everything.
Mayonnaise – Although you can use light mayo, the full-fat variety gives this dressing a creamier texture. If you are looking for a light and healthy option, then replace mayo with Greek yogurt.
Sour Cream – Sour cream adds to the creamy and rich texture of this dressing and adds a slightly tangy taste too. Make it at home with my detailed recipe – Homemade Sour Cream.
Seasonings – The combination of mayo and sour cream is yummy, but a little more flavors are added through these seasonings – garlic powder, onion powder, salt, pepper, and dried rosemary. Feel free to adjust the seasonings as per your taste.
For a more prominent garlicky flavor, you can add freshly minced garlic. You can also replace dried rosemary with other dried herbs like parsley, dill, etc.
Lime Juice – Freshly squeezed lime juice adds a lot of freshness and zing to this dip.
Chipotle Peppers in Adobo Sauce – This is the star ingredient of this dip which differentiates it from the classic ranch. Adjust the quantity by adding one pepper at a time until you reach your desired spice level. I like medium spicy, so added 2 peppers.
Green Onions – Finish it off with some finely chopped green onions, that add a slight crunch and beautiful pop of green color on the top of this light orange-colored dip.
How To Make Chipotle Ranch
Combine 1 cup mayonnaise, ½ cup sour cream, 2 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried rosemary, ¼ teaspoon salt, ½ tablespoon freshly squeezed lime juice, ¼ teaspoon freshly ground black pepper, 1-2 chipotle pepper in adobo sauce, in a blender or food processor.
Blend until completely smooth.
Taste and adjust – adding more seasonings or increasing the chipotle peppers to heat preference. Refrigerate for at least an hour for the flavor to meddle together.
Garnish with chopped green onions. Serve as a dip or add a bit of water and drizzle on top of salads.
Frequently Asked Questions
A healthier version of this version is possible by swapping mayo with Greek yogurt. You can also use light mayo instead of full-fat mayo.
Nowadays, vegan mayo and sour cream are available in the market. So replace them with the original ingredients and enjoy your vegan version.
Pro Tips By Neha
I always refrigerate the dressing for about an hour before serving. This will help the flavors to meddle and come out more beautifully. At the same time, it makes the dip a little thicker and creamy.
No blender or food processor? Do not worry, just mix up all the ingredients in a bowl using a wire whisk. You might have to finely chop the chipotle peppers and then add them to the dip.
If you have a store-bought ranch mix, prepare it as per the instructions and blend it with lime juice and chipotle peppers in adobo sauce. You can even try it with bottled ranch dressing!
This dressing has a tendency to get thick when stored for longer. Thin it out using water before serving.
You can taste and adjust the quantity of ingredients as per your taste.
This chipotle ranch dressing is so versatile, that you can serve it with almost anything. Let me tell you some of the ways I like to serve it with,
- This dip is my favorite for Taco Tuesdays. Just a little amount of this dressing adds so much flavor and creaminess to my tacos. Be it crispy tacos, or soft tacos, this dip is a winner!
- Chipotle ranch also makes for an amazing dip! Try it with chips, crackers, nachos, fries, wedges or even with simple raw veggie sticks.
- Thin it out and use it as a dressing for your salads. Greens, veggies, chicken, seafood – it goes with everything.
- Use it as a spread on your sandwiches, wraps, rolls or burgers.
- Add it to your burrito bowls or buddha bowls. This is how I am using this dip currently, to enhance the taste of simple buddha bowl ingredients.
- Serve it on the side with your South Eastern inspired meals.
- Try it on the side with your grilled/roasted chicken, meat, seafood or veggies dishes.
Store the leftover chipotle ranch covered in the refrigerator for up to 4-5 days. After refrigerating it gets a little thicker, so thin it out with some water as needed. A clean and dry spoon is always preferred to take out the dressing from the container. It helps the dip to last longer.
It is definitely not freezer-friendly! The sour cream and mayo will split once you thaw it.
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Chipotle Ranch Recipe
- 1 cup mayonnaise
- ½ cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried rosemary
- ¼ teaspoon salt
- ½ tablespoon fresly squeezed lime juice
- ¼ teaspoon freshy ground black pepper
- 1-2 chipotle peppers in adobo sauce ((NOT the entire can))
- 1 tablespoons chopped green onions (for garnishing)
- Combine 1 cup mayonnaise, ½ cup sour cream, 2 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried rosemary, ¼ teaspoon salt, ½ tablespoon freshly squeezed lime juice, ¼ teaspoon freshly ground black pepper, 1-2 chipotle pepper in adobo sauce, in a blender or food processor.
- Blend until completely smooth.
- Taste and adjust – add more seasonings or increase the chipotle peppers to heat preference. Refrigerate for at least an hour for the flavor to meddle together.
- Garnish with chopped green onions. Serve as a dip or add a bit of water and drizzle on top of salads.