Creamy, smoky, and ready in just 5 minutes, this easy homemade chipotle ranch is perfect as a dressing, dip, or topping for tacos, nachos, salads, and more.
A Note from Isabel
My family goes through ranch dressing like it’s water. We’re that family with a bottle in the fridge and a backup in the pantry because running out would be an actual emergency. So when I started experimenting with homemade ranch (first jalapeño ranch, now this chipotle version), it felt like a natural evolution.
This chipotle ranch has become our new obsession. The smokiness from those chipotle peppers in adobo transforms regular ranch into something so much more interesting – rich, creamy, with this deep flavor that makes you want to put it on absolutely everything.
It comes together in just 5 minutes in the blender, but tastes like you spent way more time on it. The mayo and sour cream create this perfect creamy base, while the lime juice adds brightness that balances all that smoky goodness. You can easily adjust the heat level too – more chipotles for the brave, just the adobo sauce for a milder version.
We use it on tacos, drizzle it over nachos, dip our fries in it, and honestly, my husband has been caught eating it with a spoon straight from the jar. It’s that good.
5-Star Review ★★★★★
“Just whipped this up in less than 5 minutes for some southwest chicken tacos. It was so easy and seriously delicious!” -Nikki
Ingredients You’ll Need
- Mayonnaise and sour cream: This combo creates a rich and creamy base.
- Chipotle peppers in adobo sauce: Adds bold and smoky flavors. You can easily adjust the level of spice and smokiness by adding or reducing the number of chipotles you use. For an extra mild version, completely omit the chipotles and just add 3 tablespoons of adobo sauce.
- Lime juice: Brightens and balances the creamy, smoky ranch.
- Herbs and spices: Garlic powder, onion powder, dried parsley, dried dill, and kosher salt for that classic herby ranch taste.
- Water: Thins out the consistency of the chipotle ranch to one that is pourable. I recommend starting with 3 tablespoons and then adjusting as needed.
(This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.)
How to Make Chipotle Ranch
Add all the ingredients to a blender or food processor.
Blend until totally smooth, about 1-2 minutes. Adjust the consistency and add more water if desired.
Recipe Tips
- Adjust the consistency. Start with less water and add more gradually for your ideal sauce thickness. If it’s too thin and watery, add an additional tablespoon of mayo or sour cream as needed.
- Make it low-fat and/or higher protein. Use light mayo instead of the regular full-fat kind and replace the sour cream with plain Greek yogurt.
- Make it extra smooth. If you don’t have a high-performance blender, you can smash or chop the chipotle peppers before you blend to reduce any small chunks.
- Don’t have canned chipotles? You can use chipotle powder or smoked paprika instead. Start by adding a ½ teaspoon and then taste and adjust as needed.
- Using ranch seasoning packets. This recipe uses a simple seasoning and herb blend to give you the herby flavor of traditional ranch without overpowering it. You can also use 1 ½ tablespoons of store-bought ranch seasoning instead if you prefer.
Frequently Asked Questions
Homemade chipotle ranch can last up to 10 days in the fridge when stored in an airtight container. If it thickens in the fridge, stir in a splash of water before serving.
Yes. Just finely mince the chipotle peppers or use the adobo sauce only, and mix everything thoroughly by hand.
Chipotle ranch is bolder and smokier from the chipotle peppers. Southwest ranch has more of a Tex-Mex flavor profile and uses salsa or dried spices like smoked paprika, cayenne, or chili powder for its flavor.
Chipotle Ranch Serving Ideas
This dressing isn’t just for salads. It’s great as a dip for veggies and fries, a sauce for wings, or a topping for tacos, nachos, burritos, or grilled meats. Here are some favorites:
More Recipes
Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
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Add all ingredients to a food processor and blend until completely smooth.
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Add more water if the dressing is too thick for your liking. You want it to be pourable, but not too thin.
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Serve immediately or transfer to a bottle or jar and refrigerate for up to 10 days.
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- Total yield: This recipe makes 1 ½ cups of dressing.
- Spice level: Adjust it by adding in one chipotle pepper at a time until you reach your desired spice level.
- Looking for a low-fat high-protein version? Use light mayo instead of the regular full-fat kind and replace the sour cream with plain nonfat Greek yogurt.
- Can’t find canned chipotle peppers? Replace them with chipotle powder instead. Start by adding a small amount at a time and adjust as necessary.
- Storage: Store in a sealed container in the fridge for up to 10 days. It’ll thicken slightly when refrigerated, so just stir in a little extra water before serving. Dairy-based dressings don’t freeze well, so I don’t recommend freezing this one.
Serving: 2tablespoons | Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 222mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in April 2021 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.