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.