Creamy Chili Dressing Recipes

CREAMY CILANTRO DRESSING

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
• Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

EASY SLOW COOKER CREAMY CHICKEN CHILI

Steps:

• Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
• Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

CREAMY PEPPER DRESSING

Steps:

• In a large bowl, whisk together all ingredients until well combined.
• Serve immediately or for best results, chill at least 2 hours before serving.

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

CREAMY CHILI PEPPER SALAD DRESSING

Steps:

• Blend ingredients until smooth.
• Coat chicken or pork with this sauce and allow to marinate for 30 minutes to overnight.
• This sauce to desired consistency and dress salad greens just prior to serving.

CREAMY CHILI DRESSING

Steps:

• Whisk together in a small bowl or combine in a blender the olive oil and sour cream.
• Add and whisk together or blend to combine the lime juice, cilantro, chili powder and cumin.
• Taste and adjust the seasonings.
• Use immediately or cover and refrigerate.

CILANTRO LIME DRESSING

Steps:

• Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency.
• Chill before serving (a must!). Dressing will thicken in the refrigerator so you may need to whisk in some milk before serving. This Cilantro Lime Dressing stores fabulously well for about 5-7 days, but honestly, it never lasts that long at our house!

THE BEST SOUTHWEST SALAD DRESSING

Steps:

• Combine the ingredients in a salad shaker or bowl.
• Shake or whisk together until smooth.
• Serve and enjoy!

CREAMY CHILI-LIME CORN

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

CHOPPED COBB SALAD WITH CREAMY GARLIC DRESSING

Steps:

• To prepare dressing: Whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper in a small bowl.
• To prepare salad: Combine lettuce, cucumbers, tomatoes and chickpeas in a large bowl. Add eggs and avocado and gently toss to combine. Add ¾ cup of the dressing and toss to coat well. Add 1 or 2 more tablespoons dressing if desired. Reserve additional dressing for another use (cover and refrigerate for up to 2 days). Divide the salad among 4 bowls; sprinkle with blue cheese, if desired.

CHILI'S RANCH DRESSING RECIPE

Steps:

• Add mayonnaise, sour cream, and buttermilk to a large bowl. Whisk them to combine.
• Spice it up by adding salt, pepper, onion powder, and garlic powder to. Add pickle juice, parsley, and mix it to form smooth ranch dressing. Transfer it into the refrigerator and serve it with any side dish.