Spicy Chipotle Ranch Dressing
Cool, creamy, and with just the right amount of heat, this chipotle ranch dressing is perfect as a dip, dressing, or spread!
Equipment
- Mixing bowl
- Whisk
- airtight container
Ingredients
- 1 cup 225 g vegan mayonnaise (store-bought or homemade)
- ½ cup 120 g nondairy sour cream (store-bought or homemade)
- 2 chipotle peppers in adobo sauce finely diced
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Add the vegan mayonnaise and nondairy sour cream to a mixing bowl.
- Stir in the finely diced chipotle peppers in adobo sauce.
- Mix in the dried parsley, dried dill, garlic powder, onion powder, ground cumin, salt, and black pepper.
- Whisk until the dressing is smooth and well blended.
- Transfer to an airtight container and refrigerate for up to 2 weeks.
Notes & Wine Advice
Wine advice:
Pair with a chilled Rosé or a crisp Sauvignon Blanc for a cooling contrast to the spicy heat.Nutrition values
Calories: 140 kcal | Carbohydrates: 2 g | Protein: 0.5 g | Fat: 14 g | Sugar: 1 g