Whole30 Chipotle Ranch Dressing
This Whole30 Chipotle Ranch Dressing is a delicious homemade whole30 and paleo approved dressing. This dressing is made in less than 20 minutes with simple ingredients.
My newest sauce obsession: Whole30 Chipotle Ranch Dressing.
You might already know this, but homemade sauces are one of my favorite things to create for this blog and I am so excited to add this Whole30 chipotle ranch dressing to the list. Some of my other favorites include this 1-minute mayo, buffalo ranch and, of course, some regular ranch.
I chose to make a chipotle ranch because my mom and I had a salad with chipotle ranch on it when we went to Austin together a few months ago. It was one of those things that I ate and then thought, “hmmm maybe I can make that at home!” And I did, but I cleaned the ingredients up a bit.
I love this sauce because it is slightly thicker than a dressing so it can be used the traditional way on salads, but is also super delicious as a dipping sauce. This sauce is an incredible dip for homemade french fries. Also, I really love it with my eggs or cucumbers.
How do I cook with dried chipotle peppers? Can I use chipotle in adobo?
Prior to making this Whole30 chipotle ranch dressing recipe, I had never cooked with a dried pepper and I was definitely intimidated. To be honest, they are a little finicky to work with, but I think I worked out the kinks for you all so you don’t have to.
Prior to making this Whole30 chipotle ranch dressing, the dried chipotle peppers need to be rehydrated in some way. I decided to hydrate mine for this recipe in the oil, but water can also be used. The tricky thing is that they can burn quite easily so learn from my mistake and watch the oil you heat the peppers in. Make sure that you take it off the heat as soon as it bubbles.
If you make sure not to burn your peppers, this recipe is super simple. This thick and creamy Whole30 chipotle ranch dressing is packed with flavor. I really like the flavor of the chipotle because it adds a lot of smokey flavor without being overly spicy.
What should I serve with Chipotle Ranch Dressing?
- Baked Chicken Cutlets
- Air Fryer Sweet Potato Wedges
- Air Fryer Popcorn Chicken
- Oven Baked Chicken Tenders
Let’s make this delicious chipotle ranch dressing!
I make chipotle ranch dressing with my immersion blender and I think this is the easiest way to do it, but if you want to make it in a blender you can add all of the ingredients to the blender except for the oil and pepper mixture.
Blend all the ingredients and then slowly stream in the oil while the blender is running. The dressing may be slightly thinner than the immersion blender method, but it will thicken up in the fridge.
To make it with the immersion blender it is as simple as throwing all of the ingredients into a cup or wide mouth jar and blend! It is really that simple.
Store it in the refrigerator for 7-10 days in an air tight container. Serve on salads or as a dip for fries, veggies, sandwiches and wraps!
How should I store this chipotle ranch recipe?
Store this whole30 dressing in an airtight container in the refrigerator for up to 10 days.
Check out these other delicious homemade dressings!
- Healthy Caesar Dressing
- Copycat Chipotle Vinaigrette
- Creamy Balsamic Vinaigrette
- Apple Cider Vinaigrette
Keep reading to grab the full recipe for this delicious Whole30 dressing! If you make it, please leave a rating and review below!
Whole30 Chipotle Ranch Dressing
A homemade ranch dressing recipe with the added smokey spice of chipotle peppers.
- 3 dried chipotle peppers
- 1 1/4 cup avocado oil
- 1 egg – room temperature
- 1 tbsp lemon juice
- 1/4 cup white vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp dried parsley
- Take dried chipotle peppers and blend in a food processor or blender until broken up into small pieces, but not so fine that its a powder
- Pour avocaod oil into a sauce pan with the pepper pieces nad heat over medium heat until bubbles start to form – about 3 minutes. Be careful because this can burn easily.
- Remove the pot from the heat once it bubbles and allow the oil and pepper mixture to cool completely
- Take a large cup or large wide mouth jar and crack a room temperature egg into it
- Add salt, pepper, onion powder, lemon juice and vinegar to the jar
- Then pour in the cooled oil and pepper mixture
- Place an immersion blender in the jar and blend starting at the bottom and pulling up slowly until all of the oil is incorporated – the final mixture should have the consistency of a thick dressing
- Remove the immersion blender and stir in the dried parsley
- Store the dresssing in a wide mouth mason jar or squeeze bottle in the refrigerator for 7-10 days
**Consuming raw egg may increase the risk of foodborne illness
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