Salt & Lavender

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Chipotle Cilantro Lime Ranch Dressing

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Chipotle lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This southwest ranch dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips or vegetables.

Chipotle cilantro lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips.

This post was originally published on May 4, 2016. I am going through and updating some of my old posts with new photos, better info, and more clearly written recipes. 

This chipotle ranch dressing is everything you need to kick up the flavor in your salads. There are several variations of this recipe floating around the internet – and for good reason.

Chipotle ranch is just so good.

Chipotle cilantro lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips.

If you’re a regular reader of this blog, you’ll know that I’m not so good at handling spice. That’s ok, though… you can add as much as you want to this dressing.

I used one smallish chipotle chili pepper and a teaspoon of the adobo sauce. That was enough kick for me, but I know that others may want it much hotter. Heck, add some chipotle chili pepper too while you’re at it if you want to set your mouth on fire.

Chipotle cilantro lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips.

The lime and sour cream (or Greek yogurt if you prefer) add a nice cooling sensation to this dressing, which offers a good contrast to the heat.

This dressing hits all the right notes, basically.

How to make chipotle ranch dressing from scratch

This dressing is super easy… you just chuck everything in your food processor. It’s tasty right after you whip it up, or you can chill it for a bit and it’ll thicken up (I prefer to chill it for an hour or so).

Chilling it will make it more of a dip consistency, so perfect for dipping vegetables.

That sour cream + mayo combo is what gives that signature ranch flavor. If you love ranch dressing, you can also check out my recipe for (not spicy) homemade ranch salad dressing.

Chipotle cilantro lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips.

I originally made this spicy ranch dressing with sour cream, but I did a bit of testing, and it’s every bit as good if you substitute Greek yogurt for the sour cream, and it’ll save you some calories. I used 2% plain Greek yogurt.

If you’re wondering about chipotle ranch dressing calories, it’s about 46 calories/tablespoon when using sour cream, so a bit less if you use plain Greek yogurt.

Let me know if you’ve tried this southwest ranch dressing recipe!

Questions or comments? Let’s chat below!

Chipotle cilantro lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips.
4.63 from 8 votes
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Chipotle Cilantro Lime Ranch Dressing

Chipotle lime ranch dressing is smoky, tangy, and as spicy as you want it to be! This southwest ranch dressing is the ultimate topping for salads, tacos, wraps, or even for dipping chicken strips or vegetables.

Course Condiment
Cuisine Southwest
Keyword chipotle ranch dressing
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 8
Calories 46 kcal
Author Salt & Lavender

Ingredients

  • 1/2 cup sour cream or Greek yogurt
  • 1/3 cup mayo
  • 1/2 cup (lightly packed) cilantro
  • 1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)
  • Juice from 1/2 lime
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste

Instructions

  1. Add all ingredients to the bowl of a food processor. Process on high for about 30 seconds.
  2. Serve immediately or chill for an hour (or longer) prior to serving. Will keep in the fridge for a few days.

Recipe Notes

  • I realized that the size of the chipotle chili peppers vary depending on the brand you buy. I would suggest using a SMALL pepper unless you want this recipe really spicy.Β 
  • Greek yogurt makes an excellent substitute for sour cream if you want to be more mindful of calories.
  • Recipe makes about a cup of dressing.

Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.

Nutrition Facts
Chipotle Cilantro Lime Ranch Dressing
Amount Per Serving (1 tablespoon)
Calories 46
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Harriet says

    5 stars
    Thank you for the great recipe. For our anniversary we had salad with chipotle ranch dressing at a nice restaurant. Hoping to duplicate it and surprise my husband, I tried your recipe without cilantro, the one ingredient we did not have on hand. It exceeded the restaurant version. He loves it!

    Reply

  2. Joelle says

    This is INCREDIBLE !!! I make my family mexican rice bowls & we topped it with this goodness. Game Changer!! It is luscious, creamy and full of chipotle pepper, bam! Thank you !!!

    Reply

  3. Colleen says

    That sounds like a LOT of cilantro. I like cilantro but my husband isn’t crazy about it, I may do what previous reviewer said and use 2 T or maybe 1/4 cup.

    Reply

    • Natasha says

      Yup, adjust as needed. I didn’t find it too overpowering, but I know cilantro is pretty much love/hate haha. Let me know how it goes!

      Reply

  4. U says

    This is seriously addictive dressing. I made it last night (using Greek Yogurt instead of Sour Cream) and it is still quite flavorful and rich. Can be used as a dip, dressing, etc. Very versatile condiment. I would drink it if possible, lol!

    Reply

  5. Sandy Larson says

    5 stars
    This is so fabulous! Making a Bar b q sauced chicken romaine salad , with black beans, grilled corn off cobb, and bacon ends, Needed the Chipotle Ranch Dressing and this is THE ONE!! We get this salad at our fave bar n grill called β€œCoyote β€œ ! In Port Angeles, Wa. Gotta say this dressing makes us β€œHOWL”!! Thanks so much for sharing! Sandy

    Reply

  6. Denielle Johnson says

    This dressing is absolutely delicious! My husband and I went out to a local restaurant and had a “BLT” salad with a spicy, smoky creamy dressing, so I wanted to duplicate that – your dressing fit the bill perfectly! Can’t wait to try it on other things. Thanks!

    Reply

  7. Karen Gaylin says

    5 stars
    This is really delicious and so easy. I didn’t have enough sour cream so I mixed in some plain Greek yogurt. I also added a teaspoon of maple syrup because I wanted a little sweet contrast with the spicy notes. This dressing makes an excellent macaroni salad. If you add some chopped veggies and a can of drained black beans, it makes a lovely side dish or meal.

    Reply

  9. Juliette says

    Hello
    I would love to try this dressing but I live in Switzerland and don’t no what’s: chipotle chili sauce… is it like Tabasco? And what’s adobo?
    Thanks

    Reply

    • Natasha says

      Hi Juliette! Chipotle chili peppers in adobo sauce are smoked and dried jalapeΓ±os rehydrated and canned in a sweet and tangy purΓ©e of tomato, vinegar, garlic, and some other spices (I took that definition from Google haha). Basically, they’re found in small cans (tins), and they’re widely used in the USA in Tex-Mex cooking. I live in Canada, and every major grocery store sells them in the Mexican foods section. It definitely has a unique flavor, and I can’t think of a good substitute unfortunately. πŸ™

      Reply

  10. Mike says

    5 stars
    There’s a spot in my home town that has an amazing Chipotle dressing that I must reverse engineer. This looks like a great place to start. Can’t wait to try this. I plan to make and mix with brown rice, tomato, red onion, topped with cubed grilled chicken and avocado.

    The other dish I’m looking forward to is manifested by making nachos with this on the shredded cheddar before baking, then plate the chips and cover with chopped gem lettuce that’s been tossed in a light Olive oil and lime dressing, salt and pepper, tomatoes, avocado.. and a little of the Chipotle ranch on top. Thanks, Natasha, for the post. You rock! I’ll report back.

    Reply

    • Natasha says

      Ooh I hope you’re able to replicate it, Mike!! Keep me posted. Your comment is making me hungry… I could use some nachos about now!

      Reply

  12. Lisa says

    Awesome recipe, thanks!! I love adobo peppers!! I usually use what’s left in my the can a pepper or 2 at a time to accompany the main dish. I have Mexican shredded chicken in the crock and will serve it over cilantro lime black bean rice. Add home made pico and cheese to these burrito bowls and slather the top in this amazing delish dressing!

    Reply

  13. Marcy Kaplan says

    Made this for my hubby today. Used it on grilled chicken Sammy’s with avocado and bacon for his. I used half sour cream and half Greek yogurt. That’s what I had on hand. Was perfect!

    Reply

  16. Natasha's Sister says

    5 stars
    Can you finally make this for me already? It’s been long enough. God. I am pretty sure I’d love it. Preferably on a salad.

    Reply

    • Natasha says

      Thanks, Carrie! So glad you liked it. I don’t currently include nutrition info on my recipes – sorry. I may at some point in the future, but I don’t have a reliable way of calculating them right now that isn’t extremely time-consuming.

      Reply

  18. Barry says

    It tastes great. There are about 45 calories per oz. I wonder if you can get it lower by using a 1/4 cup of mayo, instead of 1/3, with no sacrifice of the taste. Most of the calories come from the mayo.

    Be careful too much Chipotle is deadly.

    Reply

  19. Rachael says

    This dressing tastes wonderful, I love the smoky flavor! I used 2 tablespoons of dried cilantro rather than fresh and I have no regrets. I’ll be writing it down in my book!

    Reply

  21. Alicia Purpura Zimmerman says

    4 stars
    Mine turned out SUPER spicy. I had to make a second batch with no pepper and blend the two together in order to be able to eat it. I will know to cut that pepper in half next time.

    Reply

    • Natasha says

      Geez, I’ve made this plenty of times, and one pepper doesn’t usually do that. That’s good to know! I am not able to handle spice very well myself. I didn’t realize that the peppers can come crazy hot. Thanks for leaving a comment! Glad you were able to still enjoy it.

      Reply

  22. Sandra Medve says

    5 stars
    Made this dressing last night for our Deconstructed Shrimp Salad with all the fixings!
    This was so amazing! Hubby and our two kiddos raved about it and want me to make more soon!
    I used fresh garlic & sourcream (didn’t have powdered garlic or powdered onion on hand so I omitted the onion with no sacrifice to flavor…al all!) …can’t wait to try with Greek yogurt in place of sour cream!
    Thanks so much for sharing this delicious recipe!πŸ’•

    Reply

    • Natasha says

      Thanks Tracy! Hahaha… I have like so much more food processor footage. I tried to strike a balance between transfixing my viewers and boring them πŸ˜›

      Reply

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