Chipotle Ranch Dressing

This week, I had the privilege of hosting a dinner for my five 

high school seniors in our student ministry. 

We ate some awesome food.

It started with the salad course- I tossed romaine and baby spinach with sliced Roma tomatoes, black olives, carrots, shredded cheese and croutons. 

I had marked this salad dressing on Pinterest weeks ago, 

and with the chipotles in adobo sauce leftover from making enchiladas, 

it was the perfect time to try it!

Also, it should be noted that I'm a big fan of ranch dressing- plain, chipotle, poblano, southwestern, avocado... so I had big expectation for this dressing.

You'll need:

2 chipotle chile from a can of chipotle chiles in adobo sauce
2 tsp fresh time juice (I squeezed half a lime)
1/4 cup (scant) chopped fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano leaves, crumbled
1/2 teaspoon salt, or to taste

What to Do:

Place everything in a blender and blend until smooth.  Use immediately or refrigerate in a covered container.  Dressing may be kept, refrigerated, for up to one week.

Things to Note:

It's super easy. It'll take you longer to measure out each

 ingredient than to actually prepare this dressing. 

You can use fresh garlic in place of the garlic powder, but remember that it will get stronger the longer you keep it!  

The original recipe called for one chipotle, but I like a little more heat so I put two in mine... plus you get more of the pretty pink color that way!

It looks awesome in a Mason jar. 

Don't Mason jars make everything look more awesome?

This would also be great with snacking veggies, french fries, 

on tacos or sandwiches, etc. 

Adapted from Pinch My Salt