Chipotle Ranch Dressing Recipes

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CHIPOTLE RANCH DRESSING



Chipotle Ranch Dressing image

I was looking for a dressing similar to one served at Moe's restaurant and found this one on copykat.com. It's not like the one I had, but it tastes pretty good anyway.

Provided by iris5555

Categories     Salad Dressings

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
1 1/2 teaspoons granulated garlic
1 teaspoon garlic powder
1 1/2 teaspoons onion powder
1/4 cup dried parsley (I used fresh)
1 1/2 teaspoons dried chipotle powder
1 1/2 teaspoons lime juice
1 1/2 teaspoons salt

Steps:

  • Mix in mixer on low speed until well mixed.
  • Refrigerate.

Nutrition Facts : Calories 448.9, Fat 37.1, SaturatedFat 12.3, Cholesterol 49.2, Sodium 1601.4, Carbohydrate 26.1, Fiber 1.1, Sugar 8.8, Protein 5.9

HOMEMADE SPICY CHIPOTLE RANCH



Homemade Spicy Chipotle Ranch image

Enjoy our Hidden Valley® spicy chipotle ranch dressing from the comfort of your own kitchen. Our recipe is creamy, delicious, and simple to make.

Provided by Hidden Valley

Categories     N/A

Time 15m

Yield 16

Number Of Ingredients 5

1 cup mayo
1 cup milk
1 packet Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
2 small chipotle chili peppers in adobo sauce, minced
1 tablespoon lime juice

Steps:

  • Combine all ingredients in a medium bowl and whisk until combined.
  • Cover and chill for at least 30 minutes to let the dressing thicken.

Nutrition Facts :

RAW VEGGIES WITH CHIPOTLE RANCH DRESSING



Raw Veggies with Chipotle Ranch Dressing image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 3h20m

Yield About 3 cups dip

Number Of Ingredients 18

1 cup mayonnaise
1/2 cup sour cream
1/4 cup Italian (flat-leaf) parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Dash hot sauce
1 to 2 chipotle peppers
1 clove garlic, smashed
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
3 pounds carrots, cut into batons
3 packages celery, cut into batons
6 cucumbers, cut into batons

Steps:

  • In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
  • Serve the carrots, celery and cucumbers with the dip.

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