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chipotle adobo ranch

Chipotle Adobo Ranch Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 2 chipotle peppers in adobo sauce, finely minced
  • 1 tbsp adobo sauce
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh chives, finely chopped

Method
 

  1. Finely mince the 2 chipotle peppers until they are almost paste-like with no large pieces remaining.
  2. Whisk together the 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk in a medium bowl until smooth, about 30 seconds, then add the minced chipotle, 1 tbsp adobo sauce, and 1 tbsp lime juice and whisk until fully combined and the color is uniform.
  3. Stir in the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper for about 20 seconds, then taste and adjust salt or heat.
  4. Transfer to a serving bowl, top with 1 tbsp fresh chives, and add a drag of extra adobo sauce across the surface before serving.

Notes

This dressing tightens up noticeably after 30 minutes in the fridge, so if you need it as a thicker dip, make it a little early. The chipotle heat also blooms as it sits, so err on the lighter side when mincing the peppers if you're not sure of your heat tolerance. It keeps well for up to 5 days sealed in the fridge.