Chipotle Ranch Dip
Creamy, smoky chipotle ranch that's perfect for dipping vegetables, fries, or using as a spread.
Servings: 10 servings
Ingredients
- 1/2 cup mayonnaise see note 1
- 1/2 cup sour cream see note 2
- 1-1/2 tablespoons ranch seasoning mix (dry) see note 3
- 1 tablespoon green onions thinly sliced
- 1/2 tablespoon lime juice juice from 1 lime
- 1/8 teaspoon dried minced garlic or 1/2 teaspoon fresh minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chipotle peppers in adobo sauce see note 4; add more to taste
Instructions
- Juice the lime to yield 1/2 tablespoon (about the juice of 1 lime) and set aside.
- Add the mayonnaise, sour cream, dry ranch seasoning, sliced green onions, lime juice, minced garlic, salt, pepper, and chipotle peppers in adobo to a blender or food processor.
- Blend until completely smooth and well combined, scraping down the sides as needed.
- Taste and adjust seasoning: add more salt, pepper, lime juice, or additional chipotle peppers for more heat.
- Serve immediately or chill briefly before serving.
Equipment
- blender or food processor
Notes
- I recommend full-fat mayonnaise for best flavor.
- Either lite or full-fat sour cream works fine.
- Use dry ranch seasoning mix, not prepared ranch dressing.
- Add chipotles one at a time to control spice and remove seeds for less heat.
- Recipe yields a creamy dip for vegetables, wings, sandwiches, or bowls.