Description
A creamy, tangy dressing with a smoky kick, combining the flavors of ranch with chipotle peppers for a spicy twist.
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1–2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
- 1 tsp adobo sauce (from the chipotle can)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh lime juice (optional)
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
- Add finely chopped chipotle peppers and adobo sauce; stir to combine.
- Mix in garlic powder, onion powder, dried dill, dried parsley, cumin, and paprika.
- Season with salt, pepper, and lime juice (if using); whisk until well blended.
- Taste and adjust chipotle level or seasoning as desired.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, stir well and thin with a little buttermilk or water if you prefer a pourable consistency.
Notes
- For extra heat, add another chipotle pepper or a dash of cayenne.
- This dressing keeps in the fridge for up to 1 week in a sealed container.
- If you don’t have buttermilk, substitute with equal parts milk + 1 tsp white vinegar, let sit 5 minutes.
- Great as a dip for vegetables or wings, or as a salad dressing.