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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
- 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!
At last I found a delicious dressing for my Mexican salad! I did leave out the Worcestershire sauce (not a fan of it) and I used regular paprika because that’s what I had, and the dressing is fabulous! Also – I have a great hint for chipotle peppers in Adobo – I open the can and blend the entire contents in the blender, and then put into a ziploc bag. Flatten the bag out and freeze – and then you can break little pieces of chipotle in Adobo anytime you need it! It defrosts in the microwave in a snap! I was always opening a can of the stuff and it would go to waste – now it never does! Anyway, I never leave comments on recipes so this is saying something. Thanks so much, I will be making this again and again.
That is a genius tip for the adobo peppers!! Thank you! So glad you like this recipe. 🙂
Brilliant tip on the chipotles!!! Thank you!
This is my new favorite dressing. I love it on a southwest chicken salad with corn, black beans & avocado to name a few toppings. Thanks so much!!
So happy to hear that!! 🙂
This sauce is absolutely amazing! Made sweet potato fries, and this put them over the edge!!! Now, I’m one of those “fire eaters”, so I added in more chilies and sauce, and some ghost pepper powder (wish someone made the superhots smoked). Just curious, I’m facing a coming snowstorm and won’t be driving, but some more warm fries and sauce are in accordance. Any thoughts on using sriracha mayo as opposed to regular? Have it on hand, might have to give it a spin. Thanks!
So glad you liked it!! Sure, I don’t see why sriracha mayo wouldn’t work!
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!
Wow that’s awesome!! I am so happy that you were able to find a way to make it at home. 🙂
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 !!!
I am so happy you liked it so much, Joelle! Thanks for leaving me a comment! 🙂
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.
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!
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!
I am so happy you like it!! 🙂 Thanks for taking the time to leave me a comment.
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 “Coyote “ ! In Port Angeles, Wa. Gotta say this dressing makes us “HOWL”!! Thanks so much for sharing! Sandy
I am so glad you liked it!! The salad you’re using it on sounds absolutely delicious!
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!
I’m so pleased to hear that, Denielle! 🙂
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.
Love your additions! So happy you liked the recipe. That macaroni salad does sound good!
Excellent recipe. Exactly what I expected and better. Thanks for sharing.
So happy to hear it!! ❤️