I love homemade salad dressings. I take great pleasure in making things from scratch, and keeping preservatives and god knows what else out of us. Well, except for the adobo sauce bathing the chile peppers- that doesn't count!
This dressing has a good kick, and is great for dipping fries, salads, and sandwiches. I think it's my new favorite!
Chipotle ranch dressing
Adapted from foodie bride
3/4 cup mayo (low fat)
3/4 cup sour cream (low fat is fine; or you can replace half or all with fat-free Greek yogurt)
2-3 canned chipotle peppers with 1 Tbsp sauce
1 Tbsp lime juice
1 small bunch of chives
Small handful of cilantro
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1/4 to 1/2 cup buttermilk (optional)
To make the dressing, place all dressing ingredients except the buttermilk in a blender.
Blend for 10 seconds. Check consistency and add buttermilk if desired (less buttermilk for dipping, more for dressing).
Store in an air-tight mason jar in the fridge for a week or more.
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