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.
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