Chipotle Ranch Dressing (Easy Homemade Recipe)
This creamy, smoky chipotle ranch dressing is quick to make in the blender and better than anything bottled. Use it as a salad dressing, dip, or sauce for tacos, burritos, and bowls. Vegan and healthy variations included.
Ingredients
- 1/2 cup mayonnaise regular, vegan, or avocado mayo
- 1/2 cup Greek yogurt or sour cream use plant-based yogurt for vegan
- 1-2 chipotle peppers in adobo sauce start with 1 for mild, add more for heat
- 1 tablespoon lime juice about 1/2 lime
- 1 clove garlic or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh herbs cilantro, dill, or parsley, chopped
- 1 teaspoon Salt to taste
- Optional: 1–2 tablespoons water or milk to thin if needed
Instructions
- Add mayonnaise, yogurt, chipotle peppers, lime juice, garlic, onion powder, and a pinch of salt and pepper to a blender.
- Blend until smooth and creamy. Taste and adjust seasonings: more chipotle for heat, more lime for brightness.
- Stir in chopped herbs. Thin with water or milk if you prefer a pourable dressing.
- Transfer to a jar or airtight container. Refrigerate for at least 30 minutes before serving for flavors to meld.
Notes
Storage: Keeps in the fridge for 4–5 days in a sealed jar. Stir before using.
Spice level: Start with one chipotle and add more as needed — some brands are hotter than others.
Healthy version: Replace half the mayo with extra Greek yogurt or even silken tofu.
Serving ideas: Perfect as a Chipotle ranch dip for fries and veggies, tossed into a Chipotle ranch pasta salad, or drizzled on tacos and burritos.
Spice level: Start with one chipotle and add more as needed — some brands are hotter than others.
Healthy version: Replace half the mayo with extra Greek yogurt or even silken tofu.
Serving ideas: Perfect as a Chipotle ranch dip for fries and veggies, tossed into a Chipotle ranch pasta salad, or drizzled on tacos and burritos.