I can’t pinpoint when it happened but all of a sudden, I want to dip everything in ranch dressing. Well, maybe not everything – just dippable things like sweet potato fries and broccoli. And tortilla chips. And even though I was truly mortified when I first saw my girlfriends dipping pizza in ranch dressing back in college, I realize now they were totally on to something. Buffalo chicken pizza? Oh heck yes.
It’s not hard to love homemade ranch dressing, especially since it’s low in fat (i.e., low in guilt) and doesn’t reside in a bottle from the grocery store. It’s even more difficult not to love a kicked-up version of this dressing: chipotle. Smoky chipotles immersed in cool ranch dressing? Bring.it.on. I love it almost as much as the original but when the right food calls for it (like honey-lime marinated chicken salad or plain ol’ garden tomatoes), this version certainly delivers.
- ¾ cup light mayonnaise
- ¾ cup (about 6 oz) plain nonfat Greek yogurt
- 1 canned chipotle pepper, roughly chopped
- 1 tbsp lime juice
- 1 small bunch of chives
- Medium handful of cilantro (about 1/3 cup)
- 1 clove garlic, roughly chopped
- ½ tsp salt
- ¼ tsp pepper
- ¼ to ½ cup buttermilk
- In a blender or bowl of a food processor, combine all of the ingredients, starting with just 1/4 cup buttermilk. Blend for 10 seconds. Check the consistency and if you’d like it thinner, blend in additional buttermilk, 1 tablespoon at a time until the dressing reaches desired consistency. Use less buttermilk if you’re looking for chipotle ranch dip and more buttermilk for dressing.
- Store in a sealed container or jar in the refrigerator for up to 3 weeks.
source: adapted from Confections of a Foodie Bride