Once again there came a familiar reply: “Sorry, we don’t have that anymore”. It’s great when restaurants change up their menu and add new items. One of those added items could become a favorite. It’s not so great when one of your favorites is no longer available. The good news is that it could be turned into an opportunity to experiment and re-create something at home. It is what I did with Chipotle Ranch Dressing.
It took a while before I tackled this dressing. Why? Only that it had to fit in with all the other items on the list. Plus I tend to go for vinaigrettes first. However, that changed after making creamy lemon tahini dressing. It sparked a desire to branch out and attempt more in the thicker, creamier category. And I made it for my husband who had been missing it since the restaurant took it off the menu.
Chipotle Ranch Dressing is easy to make. There is a little chopping then the ingredients go for a whirl in the blender. The dressing does pack some heat. Those chipotle peppers and adobo sauce are quite hot. Use only one pepper and half of the sauce if you prefer a milder version. You can always add more to increase the heat level.
How often do you re-create restaurant food at home? Have you had success with your attempts? At least you have more control over what goes into it. Usually there is an over-abundance of salt or sugar in the original version. Salt is the one I have to watch the most (darn HBP that I inherited). Anyway, I see a salad for this dressing in the not too distant future. Stay tuned…
Chipotle Ranch Dressing
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup buttermilk plus more as needed
- 2 chipotle peppers from ones canned with adobe sauce
- 1 tablespoon adobe sauce from can with peppers
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh chives
- 1/4 cup coarsely chopped fresh cilantro
- 1 garlic clove chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Place all ingredients in a blender and blend until smooth.
Add more buttermilk, a little at a time, as needed/desired for a thinner consistency.
Refrigerate leftovers for up to 1 week.
This is a spicy-hot dressing. Use only 1 pepper and half of the adobo sauce if a milder heat level is preferred.