Chipotle Ranch Dressing

By Addie

This dressing is easy to make and it was wonderful drizzled over this simple salad of fresh greens, leftover grilled tri-tip, and cherry tomatoes. A perfect lunch. I used a combination of fresh and dried herbs in my salad dressing. I used lots of fresh cilantro along with roasted cumin, dried oregano, and garlic powder. Although sometimes I do use fresh garlic in dressings, I often turn to garlic powder if I’m going to make a quantity that won’t be used in one meal. I find that using fresh garlic makes the dressing too pungent if it sits for a day or two, but that’s just my preference.

Ingredients

• 1 chipotle chile from a can of chipotle chiles in adobo sauce
• 2 teaspoons fresh lime juice
• 1/4 cup 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 kosher salt, or to taste

Preparation

Step 1

Place all ingredients in a blender; cover then blend until smooth. Use immediately or refrigerate in a covered container. Dressing may be kept, refrigerated, for up to one week.