Chipotle Ranch Dressing
Chipotle Ranch Dressing combines creamy, tangy ranch with smoky chipotle for a bold, flavorful twist. Perfect as a salad topper, dip, or sauce, it adds a kick to any Tex-Mex or everyday meal!
Chipotle Dressing
Y’all, we are obsessed with this dressing! I’ve been making it almost every other week since we eat a lot of tacos, fajita bowls, and spicy salads on the regular. It’s not just delicious on everything – it’s surprisingly light too. Check out the nutrition label below!
Feel free to adjust the spiciness of this sauce. We use canned chipotle peppers but if you’re not a “spice girl” like me, you may want to omit the seeds. Either way – you’re going to love it.
Looking for more Tex-Mex dressings? Try our Creamy Cilantro Lime Dressing, Jalapeno Ranch Dressing, or Blender Salsa (we mix it with sour cream!).
Why we LOVE this dressing:
- Bold, smoky flavor – the chipotle adds a gentle heat and smoky depth to the classic creamy ranch.
- Versatile – great on salads, tacos, bowls, roasted veggies, or as a dip for chips and wings.
- Light yet satisfying – creamy texture without feeling overly heavy or greasy.
- Quick flavor boost – transforms simple meals into something exciting and flavorful.
Ingredients Used:
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 keep a large container stocked in my refrigerator at all times.
- Mayo – Go with whatever mayo you prefer. I like the mayo with olive oil because it’s lighter and still tastes good.
- Cilantro – You’ll need a good amount of cilantro for this dressing
- 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. If using whole peppers, I usually use one small pepper (with seeds) and then a tablespoon of just the adobe sauce.
- Lime – You’ll need one lime for this recipe.
- Spices – All you need is paprika, onion powder, salt, and pepper.
- Cold Water – I almost always use some cold water to thin the dressing. Add until you get the consistency you desire – depending on whether you are adding to salads, bowls, or as a dipper.
How to make Chipotle Ranch Dressing:
While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.
Step 1
Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).
Step 2
Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.
I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.
Step 3
Chop (and de-seed) chipotle peppers. Use a sharp knife to roughly chop the chipotle peppers (and remove some of the seeds for less heat, if desired). Add to processor.
Step 4
Add lime juice and process. Squeeze the lime over the ingredients using a citrus press or your hands. Run the food processor until chipotle dressing is smooth and creamy.
Step 5
Check consistency. 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.
Step 6
Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.
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 mayo tends 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 who 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. Gradually use cold water to thin as needed.
Try our Maple Dijon Dressing or Dill Pickle Ranch Dressing next! Plus our Pesto Mayo makes a delicious sandwich spread.
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 Ground Turkey Taco Salad and my Flank Steak Fajita Salad!
- It also goes great with my boys’ fave – Easy Taco Crunch Wraps.
- I’m going to try it with my Easy Fish Tacos next.
- Also, how good would this 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
xoxo ~Sue
Chipotle Ranch Dressing Recipe
Ingredients
- 10 oz. plain Greek yogurt
- 1/3 cup light mayo (2.5 oz)
- 1/3 cup roughly chopped cilantro – packed
- 2 Tablespoons chipotle peppers (in adobe sauce, seeds optional) – use as much as you like (spicy vs non-spicy)
- 1 large lime (or more) – freshly squeezed
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- kosher salt and freshly ground black pepper – to taste
- cold water – use water to thin the dressing, especially if used on salads.
Instructions
While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.
- Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).10 oz. plain Greek yogurt, 1/3 cup light mayo (2.5 oz), 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
- Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.1/3 cup roughly chopped cilantro
- Chop (and de-seed) chipotle peppers. Use a sharp knife to roughly chop the chipotle peppers (and remove some of the seeds for less heat, if desired). Add to processor.2 Tablespoons chipotle peppers (in adobe sauce, seeds optional)
- Add lime juice and process. Squeeze the lime over the ingredients using a citrus press or your hands. Run the food processor until chipotle dressing is smooth and creamy.1 large lime (or more)
- Whisk or run food processor. Combine ingredients until smooth and creamy.
- Check consistency. 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.cold water
- Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.
Video
Notes
- 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’ fave – Easy Taco Crunch Wraps.
- I’m going to try it with my Easy Fish Tacos next.
- Also, how good would this be over my Grilled Chicken Burrito Bowls?!
- Seriously, it’s good on anything Tex-Mex!
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!