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.

Ingredients:

• 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)

Directions:

• 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.