This post may contain affiliate links. Please read our disclosure policy.
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
- 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.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the food processor I use for this dressing.
- Store leftover salad dressing in these glass jars with lids.
- I use these handy measuring spoons for dry ingredients.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- You can also find this recipe in chapter 7 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
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
Hi Juliette! Chipotle chili peppers in adobo sauce are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée 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. 🙁
Juliette, the chipotle sauce Natasha uses in the recipe is the sauce that comes within the Chipotle chilli can. You don’t need to look for a different ingredient, the chilli and the sauce are in the same can.
Thanks!
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.
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!
Awesome recipe! My husband and I love it very much. Thanks for posting it =).
So happy you two like it!! Thanks for letting me know. 🙂
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!
So happy you liked it!! And your comment made me hungry haha.
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!
That’s great to hear! Thanks for letting me know! 🙂
This look amazing! I am going to make it soon!
Thanks!!
Hey, I am considering the dip for dipping Cuban style marinated chicken and steak kebabs (Cumin, Lime, Garlic and onion…) what do you think?
I would love that!
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.
No.
Made this and loved it! Do you have any macro nutrients for it? Specifically, calories, net carbs, protein and fat?
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.
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.
Thanks! You could try that. Or use Greek yogurt instead… or half yogurt/half mayo. 🙂