Ingredients
Dressing Ingredients
- ½ cup Greek yogurt (5% whole fat or 2% low-fat for thick and creamy results)
- 1 large juicy lime, juiced (approx. 2-3 tablespoons)
- 2 chipotle peppers from a can packed in adobo sauce, finely chopped
- 2 cloves garlic, finely chopped or grated
- ¼ cup finely chopped cilantro
- 2 teaspoons apple cider vinegar
- Heaping ½ teaspoon dried dill
- Heaping ½ teaspoon garlic powder
- Heaping ½ teaspoon onion powder
- Heaping ½ teaspoon smoked paprika
- Kosher salt and ground black pepper, to season
- 2 tablespoons – ¼ cup water, as needed
Instructions
- Mix the chipotle ranch dressing: In a small bowl, combine Greek yogurt, lime juice, finely chopped chipotle peppers, garlic, chopped cilantro, apple cider vinegar, dried dill, garlic powder, onion powder, and smoked paprika.
- Season and whisk: Add ½ teaspoon kosher salt and ground black pepper to taste. Whisk all ingredients thoroughly until smooth and well combined. Gradually add water, between 2 tablespoons to ¼ cup, to thin the dressing to your desired consistency.
- Adjust seasoning: Taste the dressing and adjust salt, pepper, or any other seasoning as needed to balance the flavors.
- Serve immediately: Use the creamy chipotle ranch as a dressing for taco salads, a drizzle on tacos or sheet pan enchiladas, or as a dip for grilled vegetables or chicken wings. Enjoy fresh for the best flavor and texture.
Notes
- This dressing can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a milder heat, reduce the amount of chipotle peppers or remove the seeds before chopping.
- For a thinner dressing, add more water a tablespoon at a time until desired consistency is reached.
- Use fresh cilantro for the best flavor, but dried cilantro can be substituted if unavailable.
- This dressing is naturally gluten-free and low in calories, making it a healthy addition to meals.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Gluten Free
