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Chipotle Salad Dressing

This smoky, creamy chipotle salad dressing brings heat and depth to greens, grains, and roasted vegetables in minutes using chipotle peppers, mayo, and lime.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Condiment, Salad Dressing
Cuisine: Mexican-inspired
Calories: 140

Ingredients
  

Main
  • 2 chipotle peppers in adobo sauce plus 2 tablespoons of the sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1 to 2 tablespoons water to thin if needed

Equipment

  • Blender or food processor
  • Measuring spoons and cups
  • Jar with a tight-fitting lid
  • Rubber spatula

Method
 

  1. Assemble all your ingredients before you start blending.
  2. Pop open your can of chipotle peppers in adobo sauce and remove 2 whole peppers. Reserve the 2 tablespoons of adobo sauce separately.
  3. Pour the mayonnaise into your blender or food processor first.
  4. Add the 2 chipotle peppers and their 2 tablespoons of reserved adobo sauce to the blender with the mayo.
  5. Pour in your sour cream and fresh lime juice.
  6. Add your minced garlic, cumin, salt, and pepper.
  7. Blend everything on high speed for 30 to 45 seconds until completely smooth, scraping down the sides with a spatula halfway through.
  8. If the dressing seems too thick, add water 1 tablespoon at a time and blend briefly after each addition until it reaches your preferred consistency.
  9. Taste a small spoonful and add more salt or lime juice if needed.
  10. Pour the finished dressing into a clean jar with a tight-fitting lid.
  11. Chill for at least 30 minutes before serving so the flavors meld together and deepen.

Notes

Start with one chipotle pepper if you prefer mild heat, then add the second next time if you want more kick. Store the dressing in an airtight jar in the fridge for up to 10 days. Shake or stir before each use to recombine ingredients.