Tuesday, August 2, 2011

Deep South Eats: Chipotle Ranch Dressing

Last week we made taco salads which is a very normal meal in our house. I really wanted to spice up our standard taco salad night and remembered a delicious dressing I had once at Moe's (I know keeping it classy). They have a wonderful Chipotle Ranch that is cooling while at the same time adds a little spice punch.

After searching the internet I found a recipe that was low on the effort level but seemed very similar to the dressing I love at Moe's. I made a few adjustments from the original recipe for taste/texture and knowing that my little nut would be eating this as well and I didn't want it to be too spicy for her. This makes plenty and has been a great dip for raw veggies around our house as well as enjoying plenty of delicious salads. These days I find myself making our salad dressings much more often than buying them.


  • 1 package of dry ranch dressing mix (I used Hidden Valley for testing purposes)
  • 1 and 1/4 cup of sour cream
  • 1 and 1/4 cup of mayonnaise
  • 3 Tablespoons of lime juice
  • 3 Tablespoons of pureed chipotle peppers (I used 3 Tablespoons of the adobo sauce from the peppers in the can to add the same taste with less spice for the kiddo)
  • 1 teaspoon of ground cumin
  • 2 Tablespoons of chopped cilantro
  • 2-4 Tablespoons of white sugar (per your taste buds - it was a little too salty for me)
  • Combine all ingredients and mix until thoroughly blended. Blend in a blender if you want a smooth texture.
  • Chill in refrigerator for one hour and enjoy!
May keep in airtight container in refrigerator for up to 2 weeks.

Original recipe found here.

blog signature - 4/2011

1 comment:

  1. Hi there! I just found this post while searching for a Moe's Chipotle Sauce knockoff recipe online. I've found a few that are somewhat similar, but nothing quite like Moe's.

    I won't have a chance to try this recipe of yours for a few weeks, but I would like to hear your thoughts on how much it tastes like the Moe's sauce.

    I imagine that this recipe gives an overall "fresher" taste because it's homemade, but in general, would you say it's a pretty comparable imitation?