Chipotle ranch dressing adds a bit of spice to your salads.
One of the techniques that is the backbone of my cooking is to take a basic recipe or the same handful of basic ingredients and make lots of variations. This ensures that even on a crazy evening I can get dinner on the table.
For example some sort of protein, pasta, chicken broth or water, and milk can become Cajun sausage and pasta skillet, cheesy ranch ham and noodle skillet, or chicken orzo and broccoli skillet depending on what meat, veggies, and cheese I have.
I do the exact same thing my ranch dressing mix. I may add cheese or sriracha, or even buffalo sauce. I will be sharing the variations over the next few months.
You can blend this with a blender if you want a smooth dressing but I like the little pieces of the peppers in there.
If you want just a bit of heat use one larger pepper and scrape the seeds out. The bigger chiles are generally milder than their smaller friends and the heat is mostly in the seeds.
10 minPrep Time
10 minTotal Time
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 to 3 chipotles in adobo, seeded and chopped
- 2 Tablespoons homemade ranch dressing mix
- For a smooth dressing blend the mayonnaise, sour cream, buttermilk, and diced chipotles using a regular or stick blender until smooth
- Stir in the dressing mix
- Pour into a jar or covered bowl
- If you want little bits of chipotle you can mix the mayonnaise, sour cream, buttermilk, chipotle peppers, and dressing mix in a jar or covered bowl until smooth
- Refrigerate for at least one hour
This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal
What’s your favorite salad dressing?