Chipotle Ranch Dressing
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Chipotle Ranch Dressing combines Greek yogurt and light mayo with all the southwest flavors. This dressing is the perfect topper for salads, tacos, burrito bowls, and even for dipping fries and veggies!
While this chipotle ranch is perfect for all the Tex-Mex Recipes, I have other delicious dressings you should try too. My Light Honey Mustard Dressing and Honey Balsamic Vinaigrette are classic recipes that go great on most salads. For a fruity flavor, try my Strawberry Salad Dressing too!
Y’all. We are OBSESSED with this dressing. I’ve been making it regularly…like weekly. Because it’s not only great on everything, but it’s pretty light too. Take a quick peek at the nutrition label below!
My Tex-Mex obsessions continue, and when you find THAT dressing (or sauce), you want to share it with the world. Because hello, it makes everything taste better without being overly indulgent.
Ways to Adapt this Recipe:
- Use a different ratio of yogurt to mayo. Depending on your taste buds, change the ratio. The yogurt tends to be healthier but thicker and the may tend to be more oily and thinner.
- Spice it up as you like. For those of you that don’t like spicy, use adobe sauce only and avoid the actual pepper with seeds. If you are like me and like spicy, use all the peppers with seeds. I tend to use more than the recipe calls for, but have to be careful depending on how I’m feeding!
- Adjust the cilantro. I feel like the cilantro makes this dressing, but if you aren’t sure about it, just use less. A little will go a long way.
- Use more or less lime. The lime adds a zesty taste, so feel free to adjust as needed. It also helps to thin out the dressing, but you can use cold water instead (or in addition to).
- Adjust the seasonings. My base seasonings of onion powder, paprika, salt and pepper can be adjusted. Use what you like!
- Use water to thin. After a few comments from readers and from my family (who also loves it), I knew I needed to explain a good way to thin the dressing. Just use cold water as needed and whisk to combine.
Let’s go shopping. You should be able to find all of these ingredients at your regular grocery store.
- Greek Yogurt – Grab some plain Greek yogurt. I usually buy two of the 5.3 oz. containers.
- Mayo – Go with whatever mayo you prefer. I like the mayo with olive oil.
- Cilantro – You will need one bunch, but won’t use it all.
- Chipotle Peppers – You can buy the whole chipotle peppers with adobe sauce (in a can) and de-seed them, or just buy the diced chipotles in a jar. I occasionally buy La Costena Diced Chipotle Peppers and keep them on hand for a lot of other recipes. If using whole peppers, I usually use one small pepper (with seeds) and then a tablespoon of just the adobe sauce.
- Lime – Use more if you like a more liquid dressing, and less if you like it thicker.
- Spices – All you need is paprika, onion powder, salt, and pepper.
- Cold Water – I almost always use some cold water to thin the dressing. Just add until you get the consistency you desire.
How to make Chipotle Ranch Dressing:
This is a simple 10 minute recipe that will change your life! Trust me, friends!
- Combine ingredients. In a small mixing bowl, combine the Greek yogurt, mayo, and diced chipotles.
- Regarding the chipotles. If using the whole chipotles, slice them in half, and remove the seeds. Then dice them up, and spoon some of the chipotles and some sauce into the bowl. (I like this a bit spicier, so I use the seeds.)
- Chop the cilantro finely. Chop cilantro until you get about 1/3 cup. No need to be too exact. We love cilantro in this dressing!
- Add the seasonings. To the bowl, add the smoked paprika, onion powder, kosher salt, and freshly ground black pepper.
- Add lime juice. Squeeze the lime(s) over the bowl, using your hands or a citrus press.
- Whisk and add water. Whisk ingredients. Check consistency and add cold water until you get your desired consistency. When I’m using this as a dressing, I add extra water. When I use it as a dip or a bowl topper, I add a bit less. Use whatever you need to work for the dish you’re making.
- Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.
Ways to enjoy chipotle dressing:
This lighter recipe can be so many things. A dressing, a dip, or a sauce.
- We are in a major Sweet Potato Fries craze, and this dressing is the perfect dipping sauce.
- I LOVE drizzling it over my Healthy Taco Salad AND my Flank Steak Fajita Salad!
- It also goes great with my boys’ fav, Easy Taco Crunch Wraps.
- I’m going to try it with my Easy Fish Tacos next, instead of the Avocado Crema.
- Also, how good would be over my Grilled Chicken Burrito Bowls?!
- Seriously, it’s good on anything Tex-Mex!
Pro-Tip: Make up a batch of this dressing, and try it on all the things! Then make an extra batch and give it to your next-door neighbor, friend, or coworker. They will love it too.
Kitchen Tools Used
Make this Tex-Mex marinade next: Best Ever Tex-Mex Marinade
Chipotle Ranch Dressing
- 10 oz. plain Greek yogurt
- 1/3 cup light mayo
- 1/3 cup finely chopped cilantro – packed
- 2 Tablespoons chipotle peppers (in adobe sauce, seeds optional) – finely diced (or use food processor)
- 1 large lime (or more) – freshly squeezed
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- salt and pepper – to taste
- cold water – use water to thin the dressing, especially if used on salads.
- Combine all ingredients in a mixing bowl, and stir well.
- Store in an airtight container, or mason jar, in the refrigerator for 4-5 days.
- Pro-Tip: If the dressing is to thick and you want to drizzle it on a salad, you can thin it with extra lime juice or even some cold water.
- We love this dressing over salads and burrito bowls, as a dip for crunch wraps and sweet potato fries, a sauce for fish tacos, and so many other things. Enjoy!
This is awesome! Loved it with the jalapeno tuna cakes and also with chicken burrito bowls! Lip smacking good!
Thanks for your feedback, Cathy! 🙂
Hi! I’m so excited to try this receipt, but I’m curious — What is a serving size?
Each serving is 3-4 tablespoons.
It’s delicious. I mixed it in with black beans, bell pepper, red onion, cilantro, chicken, corn, avocados, and tomatoes and had a few tortilla chips on the side. It’s now my go-to supper for hot days when I don’t want to turn on the oven.
Sounds perfect EJ! Thanks for your feedback! 🙂
I don’t know what 49kcal means. Is that 49 cal per serving?
Yes, 49 calories per serving.
This is so tasty! Curious how to make a little thinner, mine came out pretty thick, great for dipping, lookingto modify for salad dressing!
Hi Sharon. You could definitely add more lime juice to thin it. Or even a bit of cold water.
Love this!! Used it on roasted veggies, chicken and it’s even good on frozen sweet potato fries!! 🙂
I’m so glad you enjoyed it, Shari! Try it on taco salad next! 🙂
This dressing is the bomb and I love it. Pro Tip to use this recipe when making the Sweet Potato Fries that are mentioned above!
Haha! I’m so glad you love it!