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.
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.
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.
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.
I originally made this spicy ranch dressing with sour cream, but I did a bit of testing, and it's every bit as good if you substitute Greek yogurt for the sour cream, and it'll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
- 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
- Add all ingredients to the bowl of a food processor. Process on high for about 30 seconds.
- Serve immediately or chill for an hour (or longer) prior to serving. Will keep in the fridge for a few days.
- 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.
- 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.