Chipotle Ranch Dressing
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Last Updated on September 9, 2019 by Lisa Johnson
No southwest salad is complete without a creamy and delicious Chipotle Ranch Dressing. It’s thick and creamy with just enough heat to get your attention! Or you can go completely crazy and make it scorching hot, the choice is yours. 😉 The amount of heat that you would like in your Chipotle Ranch Dressing will determine exactly how you prepare it. For the simple, won’t clear your sinuses version…..
use just the ground chipotle pepper. For more heat, puree a whole, canned chipotle pepper in a food processor or blender!
How to make Chipotle Ranch Dressing:
Pour apple cider vinegar into milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk. No, cashew and coconut milk will not curdle, but it does make it taste like buttermilk dressing so I don’t skip this step. 😉
In a bowl or large measuring cup, whisk together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and chipotle pepper*…..
Yes, it really is that easy to make homemade ranch dressing!
*If using the canned chipotle pepper, add all ingredients to a blender and puree dressing until creamy and the pepper is pulverized.
Pour into a container and store in refrigerator until ready to use.
Then pour all over your Southwest Chicken Salad for Fall…..
The fall version has roasted pepper, corn, onion, and sweet potatoes!!
Each of my Southwest Chicken Salads have their own dressing and variation on the Black Bean Salsa, but this dressing would be delicious on any of them!
We have Spring with avocado…..
and Summer with fresh mangoes…..
and Winter with pomegranate seeds…..
More homemade salad dressing recipes:
Can you tell how much I love Ranch Dressing…and salads…and Southwest Chicken? I guess it’s a good thing that I ended up moving to Arizona! 😉
Enjoy!!
Chipotle Ranch Dressing
Ingredients
- ⅓ cup milk (I use unsweetened cashew milk)
- 1 teaspoon apple cider vinegar
- 1 cup mayonnaise
- 2 cloves garlic (pressed or finely minced)
- 2 Tablespoons chopped Italian parsley
- 3 Tablespoons minced green onions
- 1 teaspoon white wine vinegar
- 1 teaspoon ground chipotle pepper*
- 1 whole canned chipotle pepper**
Instructions
- Pour apple cider vinegar into milk. Let sit for 5 to 10 minutes to "curdle" and become buttermilk {cashew and coconut milk will not curdle, but it does make it taste like buttermilk}
- In a bowl or large measuring cup, whisk together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk", and chipotle pepper*.
- Pour into container and store in refrigerator until ready to use. Use within 7 days.
i can’t wait to try this dressing.