Chipotle Ranch

Chipotle Ranch is a creamy, zesty, homemade dressing with a spicy kick from chipotle! It’s fabulous on salads or as a dipping sauce.

Course Salad

Cuisine American

Prep Time 10

Chilling Time 4

Total Time 4 10

Servings (2-tablespoon) servings (about 1 ½ c. dressing total)

Calories 82kcal

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in cilantro, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add chipotle chile pepper powder. Blend well and adjust seasonings, to taste.
Cover and refrigerate for at least 4 hours, up to overnight. If the consistency is too thick after chilling, thin out your Chipotle Ranch with a splash of additional buttermilk. Store leftovers in the refrigerator for up to a week.

If you don't have any buttermilk on hand, you can make your own by pouring 1 ½ teaspoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Fill the measuring cup up to the ½-cup line with milk (whole milk is preferred but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and stir before proceeding with recipe.
If you’re not a fan of cilantro, you may omit it.
If you’re worried about the heat level, I recommend starting with ½ teaspoon chipotle powder and tasting before adding ¼ teaspoon more at a time until you reach your desired heat level.
Similarly, if the recipe is not spicy enough for you initially, keep stirring in ¼ teaspoon chipotle at a time until it tastes right.
This recipe will taste mayonnaise-y right after you make it. That flavor will dissipate and the other flavors will blend and pop during the chilling time.
To make a thicker Chipotle Ranch Dip (instead of dressing), use a total of ¾ cup mayonnaise, ¾ cup sour cream, and eliminate the buttermilk.
Chipotle Ranch may be poured over a salad, spread on a sandwich or burger, drizzled over tacos or burrito bowls, or used as a dip for chicken, fries, or fresh veggies.