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This chipotle ranch dressing recipe is creamy, tangy, and a little smoky! It’s a versatile southwest sauce that’s the ultimate topping for salads, tacos, wraps, and more.
Looking for regular ranch dressing? Try my Homemade Ranch Salad Dressing instead.
Why you’ll love it
This easy twist on ranch dressing is so good. You get so much flavor in under 10 minutes! Boring salads and tacos are a thing of the past. If you’re a fan of Mexican-inspired recipes, I think that you’ll like this chipotle sauce with fresh lime a whole lot.
This creamy, gently spiced, and irresistible cilantro lime ranch dressing works with so many dishes, from salads to tacos to grilled vegetables. It’s ranch dressing with a kick that you didn’t know you needed in your life.
What you’ll need to make it
- Sour cream and mayo – the slightly tangy, cooling, and creamy base. It helps to create that signature ranch flavor.
- Cilantro – make sure it’s as fresh as possible
- Chili pepper in adobo sauce – I like things on the milder side, so I started with just one chili, but you can add even more for heat if you prefer
- Lime juice – for citrusy freshness
- Worcestershire sauce – the umami flavor it adds to dressings and sauces is a must
- Garlic powder and onion powder – for even more savory depth of flavor
- Smoked paprika – my not-so-secret ingredient! It adds a subtle smokiness.
What is adobo sauce?
- It’s the sauce that comes in those little cans of chipotle chili peppers. It’s tangy, smoky, a tiny bit sweet, and typically includes vinegar, garlic, and various fragrant spices. Canned chipotles in adobo sauce are normally readily available in the Mexican/international aisle of most major grocery stores, so you shouldn’t have trouble finding them.
How to make chipotle sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Put all the ingredients in your food processor, and blend until it’s the desired consistency! Easy peasy. 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 give it more of a dip consistency, so it’ll be perfect for dipping vegetables.
Substitutions and variations
- If you’re not a fan of sour cream, feel free to substitute with Greek yogurt. I tested with 2% plain Greek yogurt, and it still tasted great.
- 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! Feel free to add in more to suit your tastes.
- You could add some chipotle chili pepper powder too while you’re at it if you want to set your mouth on fire. 😉
What to serve with chipotle ranch dressing
- Make a simple green salad, toss it with this dressing, and serve it as a side dish to pair with my Santa Fe Chicken Skillet, this Beef Taco Skillet, or Easy Chicken Tortilla Soup.
- It’s also wonderful on nachos, Fish Tacos, burritos, steak, as a dipping sauce for vegetables or chicken tenders… the possibilities are endless, and you’ll want to drizzle it over just about everything.
- You can also just make it the star of a taco salad as a main meal. Jazz it up with your favorite toppings like tortilla strips and avocado.
Leftovers and storage
- This dressing will keep in an airtight container for 5-7 days in the fridge in an airtight container.
- If you need to make your salad ahead of time, just store the components individually until you’re ready to assemble and eat it.
Let me know if you tried this southwest ranch dressing! Questions or comments? Let’s talk below. You can also tag me #saltandlavender on Instagram.
Chipotle Ranch Dressing
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup mayo
- Juice from 1/2 lime
- 1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce see note
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup (lightly packed) cilantro
- 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. Taste and adjust if needed.
- Serve immediately or chill for an hour (or longer) prior to serving. It will keep in the fridge for a few days in an airtight container.
- I realize 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.
- The recipe makes about a cup of dressing.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on May 4, 2016. It’s been updated with new photos and better instructions but is the same great recipe!