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READY IN 15 mins

Chipotle Ranch Dip

Read Reviews (9)

"I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream." — *Sherri*

Ingredients Edit and Save

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Original recipe makes 2 1/2 cups Change Servings

1 cup light mayonnaise
1 cup light sour cream
2 1/2 tablespoons dry ranch dressing mix
3 green onions, minced

1 clove garlic, minced
1 tablespoon fresh lime juice
1 canned chipotle chile in adobo sauce, minced, or more to taste

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Directions

Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Jun 02, 2012

This is EXCELLENT. I made this right as I got home from the store today, using my own homemade dry ranch seasoning and doubling both the green onions AND fresh minced garlic (personal preferance, not a reflection of the recipe). I've been eating on this all afternoon, dipping both baby carrots and sliced cucumbers in it. This is one of the best ranch dips I've ever had.

—Sarah Jo

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May 29, 2012

Yummy Ranch Dip with a spicy kick. I've had this recipe in my box for a while and finally made it. I've made it again since my first batch. Please note the recipe calls for "1 canned" chipotle pepper NOT 1 can of chipotle peppers as I almost did. The first batch I made as written using 1 pepper. The second time I added 2 1/2 peppers. I think my can must have been pretty mild as it took the 2 1/2 peppers to get the added kick to the dip. Although when I make it again with a new can, I will start with 1 pepper. It definitely gets a little warmer after it is refrigerated overnight. This dip is great and I know I will be making it many times over the summer. It was also VERY tasty on a baked potato. I like that it uses light mayo and sour cream. Thanks *Sherri* for sharing your recipe - it is a keeper.

—Molly

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13 Ratings

Dec 05, 2011

This was really good. I took the seeds out of my pepper and it was still plenty spicy! I used homemade ranch mix that had a lot of garlic powder in it, so the added garlic was too much, but that was my fault :). I used low fat mayonnaise and sour cream and served it with broccoli, thanks Sherri! BTW, if you refrigerate this overnight it gets even spicier! I had a hard time eating this the second day, yikes!

—kellieann

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Jan 12, 2013

Heads up! This is NOT your ordinary (read boring) vegetable dip! What a creative and delicious blend of seasonings! I so wanted to try this but in deference to Hubs’ sensitive innards I had to modify it just a bit – I used just a teensy bit of chipotle chili powder and a drop of liquid smoke to simulate the chipotle chili. Loved the chipotle/ranch combo as well as the addition of FRESH green onion and garlic rather than powdered or dried. The lime juice was a unique plus, adding both freshness and flavor. All and all it is a delicious dip, with all seasonings balanced, and will certainly get your guests to ask, “Hmmm, this is so delicious! What’s in it?”

—naples34102

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Mar 15, 2013

I'm so happy I tried this recipe we eat it with everything, chicken, sandwiches, salad, quesadillas, eggs, rice… We can't get enough of this spicy delicious heavenly dip. I make a batch every Monday. Oh almost forgot I use the whole mini can of chipotles, turns out so spicy it makes us cry sometimes haha

—Mrs.Humphreed

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Jan 30, 2013

This is fabulous! I don't even like chipotle & I found myself sneaking another dip, & another, & another. My son is dying to try it on steak sandwiches & burgers....maybe this weekend. Thanks Sherri!

—lisa

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Nov 28, 2012

I followed this recipe to the tee....it was WONDERFUL! We used it as a dip with chicken strips and also used it as a salad dressing. This one is a keeper!

—Sconnie

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Jul 17, 2012

Great recipe! I loved the taste. I made mine with the heavy mayo and sour cream, I don't like to skimp when it comes to flavor :) Delicious!

—perkieerkie

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Nutrition

Calories
52 kcal
3%

Carbohydrates
3.3 g
1%

Cholesterol
6 mg
2%

Fiber
0.1 g
< 1%

Protein
1 g
2%

Sodium
165 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chipotle Ranch Dip

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 52
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 6mg 2 %
Sodium 165mg 7 %
** Potassium 17mg < 1 %
Total Carbohydrates 3.3g 1 %
Dietary Fiber 0.1g < 1 %
Protein 1g 2 %
Sugars 1.8g
** Vitamin A 3 %
** Vitamin C 1 %
** Calcium 3 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.