If you’ve ever been to a Mexican restaurant in the past couple of years, you’ve certainly noticed the fact that almost every one of them has their own chipotle ranch sauce or dressing. Well, that’s because IT’S SO DELICIOUS!
I don’t think I’ve ever been to any one of those places and tasted a chipotle ranch I didn’t enjoy. It’s almost the perfect recipe because it is so hard to mess up. Recently, though, I’ve been seeing this stuff in bottles at the store, but don’t you want to just be able to go to the kitchen and whip up a batch? Of course you do!
1 pack of Ranch dressing mix (I use Hidden Valley, but there’s tons out there.)
2 cups of sour cream (one time I tried to combine this and the ranch by buying the chip dip ranch dressing, …let’s just say you shouldn’t make that mistake.)
2 tablespoons of lime juice (and you can add a teaspoon of lemon if you’d like, too)
1 tsp ground cumin
2 tbsp cilantro (chopped)
3 tablespoons of chipotle peppers (use a food processor to puree it.)
First, combine all of the ingredients in a food processor and mix on a chop setting until everything is diced up (you don’t have to add chopped ingredients this way.) Then, use a wooden spoon to get everything off the sides of the food processor and back into the mix. Stir it around a little bit until everything is together again and put the lid back on. (It’s important that every little thing in this sauce is actually in the sauce and not just on the sides of your food processor. It’s not a large dish or anything, so each flavor is pretty important.) Now, switch your processor to a finer setting and mix everything for about a minute or until it becomes a sauce. Throw it in the fridge or some ice and let it cool for about a half hour and then serve. Enjoy!