Chipotle Ranch Dip

At first taste we weren’t sure about the flavor. After it chilled a few hours the taste seemed better blended. It couples well with olive oil gourmet crackers.

Super easy, no hard to find items. Excellent taste after just 4 hours in fridge. I can definitely taste the mayonnaise. If you dislike Mayo, probably just use yogurt or sour cream in its place.

Family and loved this. I don’t know if it was kind of chipotle in adobo that got, but, had a smokier flavor than anticipated, but was still delish!

I made this recipe to a T using one chipotle pepper in adobe sauce. I was looking for a southwest salad dressing because I love chopped bagged salads from the grocery, but I don’t like the dressings. I chopped white cabbage, purple cabbage, green onions, cilantro, carrots, and tossed in some rinsed and drained black beans and corn. Also, I put in some sunflower seeds along with cranberries. This salad was the bomb. It took FOREVER, but I made so much I will have it for days. Only add this dressing when I eat it, so it keeps well. I’m thinking you could add something to this dip to make it more watery like salad dressing. I had enough moisture in my salad I didn’t really need it. I’m thinking maybe some buttermilk or something along those lines.

I made this recipe to a T using one chipotle pepper in adobe sauce. I was looking for a southwest salad dressing because I love chopped bagged salads from the grocery, but I don’t like the dressings. I chopped white cabbage, purple cabbage, green onions, cilantro, carrots, and tossed in some rinsed and drained black beans and corn. Also, I put in some sunflower seeds along with cranberries. This salad was the bomb. It took FOREVER, but I made so much I will have it for days. Only add this dressing when I eat it, so it keeps well. I’m thinking you could add something to this dip to make it more watery like salad dressing. I had enough moisture in my salad I didn’t really need it. I’m thinking maybe some buttermilk or something along those lines.

A good dip. I used 3/4 nonfat yogurt and 1/4 light sour cream to cut down on the fat (also, I am not a mayo fan). I ended up tripling the chipotle peppers, and it was still very mild; I will probably add more chipotle to the leftovers. It makes a nice dressing for a southwestern salad.

Absolutely addicting!

Definitely will make it again. I am not really a spicy hot food tolerant person but I put in 2 Chipotle peppers an added about 3 tablespoons of the adobo sauce. Very good. We use it on our fish tacos an anything else it sounds good with.

Others said it was good but I couldn’t eat it.

This dip was literally ready in 15 minutes! It was fabulous with a tray of fresh raw veggies and even tasted great on tortilla chips! Thanks for sharing your wonderful recipe, Sherri!

I didn’t have any green onions so I added a little onion powder instead. I also didn’t have any lime juice so I was going to add lemon juice instead but after taste testing it without the juice I decided it was yummy just the way it was. It’s a little salty so maybe I will try it with a homemade ranch seasoning next time instead of store bought. Overall a very good dip.

I’ve been making a variation of this recipe for years and it’s always a huge hit. I love recipe more! The only thing I changed is I used 4 ounces regular mayo and 12 ounces fat free Greek yogurt instead of light mayo and light sour cream. As other reviewers have mentioned, the chipotles will vary in heat from can to can. I blend the chipotles in the food processor and add 1 teaspoon at a time until I get the perfect amount of heat, usually around 2 tablespoons. Freeze the rest in an ice cube tray for next time!

Delish. I ended up using 3-4 peppers but they were small.

This is a tasty combo that utilizes ingredients most have in their pantry. I did not add extra garlic as the brand of ranch dip seasonings we use is heavy on the garlic and I also didn’t measure the lime, just used half the juice of a medium lime. One pepper wasn’t enough for us heat wise but definitely start with one and then taste. For those sensitive to heat but like the chipotle flavor, start with a half pepper. We tried this with vegetables and it was way to heavy but on turkey burgers, it was very tasty. We’ll use this as an alternative to just flavored sour cream in some Mexican dishes and think it would be great on chili.

I used the seasonings for the homemade buttermilk ranch that I have been making for this recipe. I scaled it down to about 1/2 a cup or a little less of mayo/greek yogurt blend and used a whole, small chipotle. It was just about the perfect amount. Minced it was about 1-1.5 tsp. I didn’t have any green onions so I added a pinch of onion powder. Very good on our burgers.

It’s amazing what a few simple additions can do to a basic dip. I used 1 part lite mayo and 2 parts fat-free sour cream (our personal preference) and a homemade dry ranch mix. A touch of milk and it was perfect for dipping tortilla chips.

This is so good! Just made it and I added all of the sauce from the can and I seeded my peppers. I keep wanting to add more but don’t want it to get too spicy after it sits a while. I also used more sour cream then mayo. So so good!

I’m so happy I tried this recipe we eat it with everything, chicken, sandwiches, salad, quesadillas, eggs, rice… We can’t get enough of this spicy delicious heavenly dip. I make a batch every Monday. Oh almost forgot I use the whole mini can of chipotles, turns out so spicy it makes us cry sometimes haha

This is fabulous! I don’t even like chipotle & I found myself sneaking another dip, & another, & another. My son is dying to try it on steak sandwiches & burgers….maybe this weekend. Thanks Sherri!

Heads up! This is NOT your ordinary (read boring) vegetable dip! What a creative and delicious blend of seasonings! I so wanted to try this but in deference to Hubs’ sensitive innards I had to modify it just a bit – I used just a teensy bit of chipotle chili powder and a drop of liquid smoke to simulate the chipotle chili. Loved the chipotle/ranch combo as well as the addition of FRESH green onion and garlic rather than powdered or dried. The lime juice was a unique plus, adding both freshness and flavor. All and all it is a delicious dip, with all seasonings balanced, and will certainly get your guests to ask, “Hmmm, this is so delicious! What’s in it?”

I followed this recipe to the tee….it was WONDERFUL! We used it as a dip with chicken strips and also used it as a salad dressing. This one is a keeper!