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This creamy chipotle ranch salad dressing recipe is smoky, spicy, tangy, and bold. Use it for salads, dipping, or drizzling! It’s ready in just 5 minutes with mostly pantry staples.
about this RECIPE TITLE
Every summer I get fully hooked on my favorite Southwest chicken salad. It has grilled chicken, black beans, juicy corn, fresh tomatoes, crunchy tortilla strips, and a mountain of chopped romaine. But let’s be honest: the salad is only as good as the dressing.
For this salad, I wanted something creamy, spicy, and bold that I could whip up in five minutes flat. That’s where this chipotle ranch salad dressing comes in – ready to drizzle, dip, or devour straight from the spoon.
It’s smoky from chipotle peppers in adobo, tangy from lime juice and Greek yogurt, and has just enough kick to make your taste buds dance. You can use it as a salad dressing, but it’s also thick enough to double as a dipping sauce for fries or your favorite vegetables.
I tested it alongside that summer salad, and the combo was exactly what I was craving: cool, spicy, creamy, and fresh. All it takes is a blender and a handful of pantry and fridge staples. No chopping mountains of herbs, no preservatives, and no waiting around – just blend, taste, and start drizzling.
Why You’ll Love This Recipe
You know that dressing you want to drizzle on everything? This is it. Here’s why:
- Made in under 5 minutes with pantry and fridge staples
- Smoky, spicy, creamy, and super versatile
- Doubles as a salad dressing, dip, or sandwich spread
- Easy to adjust for spice level, thickness, or dairy-free needs
- Stores well in the fridge for meal prep and last-minute tangy flavor boosts
ingredients
Greek Yogurt: Whole milk Greek yogurt gives the best texture, but 2% works in a pinch. If you want to make it dairy-free, you can swap it for a plain, unsweetened plant-based yogurt.
Mayonnaise: You can use regular, avocado oil, or light mayo depending on your preference.
Chipotle Peppers in Adobo: These bring smoky heat and a little earthy sweetness. I usually use two peppers, but you can adjust based on your spice tolerance. Scrape out the seeds for a milder flavor.
Adobo Sauce: A little goes a long way here, so don’t overdo it. It’s the reddish sauce the chipotle peppers come packed in so you care getting two-for-one in that can! There are so many ways to use chipotles in adobo, so keep the leftovers in the can.
Garlic: You could swap in garlic powder in a pinch, but the fresh garlic is much better for the overall flavor of the salad dressing.
Lime Juice: This brightens everything up! Fresh is best, of course. I love using a handheld citrus juicer to make this part easy.
Onion Powder & Dried Dill: These two ingredients are what give you the classic ranch seasoning flavor.
Sea Salt: Just a touch to balance it all out. You can adjust to taste after blending.
Milk: Used to thin out the dressing to your preferred consistency. I usually start with 1/4 cup and add more as needed. Any kind of milk works here – dairy or non-dairy.
💬 behind the recipe
As someone who’s developed dozens of salad dressings over the years, I wanted something with creamy texture and bold flavor without store-bought additives. I tested this chipotle ranch salad dressing multiple times using different spice levels, yogurt types, and thicknesses until I landed on this version that delivers every time.
this recipe’s must-haves
To make this creamy chipotle ranch come together in just 5 minutes, you’ll need a Vitamix high-speed blender or food processor. If you’re using a blender, a high-speed model will give you the silkiest texture, especially if your chipotles are on the chunkier side.
For storing your homemade dressing, a mason jar or glass storage container with a lid is best. It makes it easy to give the dressing a quick shake before each use.
If you’re meal prepping or entertaining, a whisk is helpful for adjusting the consistency later with extra milk or lime juice right before serving.
how to make this chipotle ranch salad dressing
combine ingredients
Add yogurt, mayo, chipotle peppers, adobo sauce, garlic, lime juice, and seasonings to a blender or food processor.
blend until smooth
Cover and blend on high until creamy and completely smooth. Scrape down the sides as needed to get every last bit blended.
adjust texture and flavor
If it’s thicker than you like, add milk 1 tablespoon at a time and blend again. Keep going until you reach your ideal pourable consistency.
Taste and season as desired with additional salt, black pepper, and/or lime juice.
More salad dressings to enjoy: Thai Peanut Dressing | Homemade Caesar Dressing | Roasted Garlic Aioli
Tips for Success
Start with one chipotle pepper if you’re spice-sensitive, then blend and taste. Add more if you want more heat.
Use fresh lime juice. Bottled doesn’t have the same zip and can be too tart.
Use a fork to skewer the chipotles out of the can to avoid getting too much adobo sauce. Plus it keeps your hands clean so you don’t accidentally get any in your eyes later.
variations & substitutions
- Lighten it up. Use all Greek yogurt and skip the mayo for a tangier, lower-fat option.
- Buttermilk twist. Sub milk with buttermilk for extra tang.
- Avocado ranch fusion. Add 1/2 an avocado for a thicker, richer, green goddess–style dressing.
faqs
can i make it dairy-free?
Yes! Simply use plant-based yogurt and mayo. Just make sure both are unsweetened and neutral in flavor.
how spicy is this creamy chipotle ranch dressing?
It’s a nice medium heat with two chipotle peppers. Use just one if you’re heat-sensitive, or three if you want to light your taste buds on fire.
how long does it last?
This chipotle ranch salad dressing recipe will last up to 5 days in the refrigerator when stored in an airtight container. Give it a quick shake before serving.
can i freeze it?
No, we do not recommend freezing the dressing. The texture will break and separate if you do so. Just keep it in the fridge and use it up!
Need more inspiration for a sweet treat? Check out my dessert recipes page!
how to use chipotle ranch salad dressing
While this dressing can easily be used for salads, it also has other uses! We love to use it on our southwest salad, but here are some more creative ways to use it:
- Use it as a dip. Fries, raw veggies, grilled shrimp, and roasted sweet potato wedges are ideal for dunking in this dressing.
- Spread it on sandwiches. Use it on burgers, wraps, breakfast sandwiches, chicken sandwiches, and any other handheld meal on-the-go.
- Drizzle it on nachos or tacos. Give your next plate of nachos a spicy, cream element with a drizzle of this dressing on top! It also works to spoon on burritos, fish tacos, or shrimp tacos.
how to store your chipotle ranch salad dressing
Store. Add to an airtight container or glass jar. Keep in the refrigerator for up to 4 to 5 days. Stir before using. Do not freeze.
more of our favorite sauces
Bang bang sauce takes a favorite combination of flavors, making it ideal for shrimp, chicken, and more.
Got crab cakes? This easy sauce for crab cakes is a flavorful pairing for them!
The addition of peaches to BBQ sauce makes this Bourbon Peach BBQ Sauce an instant summer favorite.
Finally, if you make this chipotle ranch salad dressing recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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chipotle ranch salad dressing
ingredients
- 1/2 cup whole milk Greek yogurt
- 1/2 cup mayonnaise
- 2 chipotle peppers from a can of chipotles in adobo sauce
- 1/2 tsp adobo sauce
- 1 clove garlic minced
- 2 tsp freshly squeezed lime juice
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/4 tsp sea salt
- 1/4 cup + 1 Tbsp milk plus more if desired
instructions
- Combine all ingredients in a food processor or blender. Blend until smooth.
- Taste and season, as desired.
- If the dressing is too thick for your liking, add milk 1 Tbsp at a time to thin out.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
