Healthy Chipotle Ranch Sauce
This creamy chipotle ranch sauce has a kick of heat and is the perfect sauce or dip for tacos, sandwiches, salads, vegetables, fries, and more! It only takes a few minutes to make and fewer calories and fat compared to traditional recipes.
Servings: 10 (based on 2 T per serving)
Ingredients
- 1 ½-2 teaspoons chipotle in adobo *go to notes before starting!
- ¾ cup Plain Greek yogurt
- 1/3 cup Ranch dressing
- 4 tsp lime juice freshly squeezed
- 2 ½ teaspoon honey
- ¼ cup cilantro optional
- 1-3 teaspoons water optional
Instructions
- Place all the ingredients into the high speed blender. Blend until smooth , scraping down the sides as needed. Taste and adjust seasoning. Add 1-3 teaspoons water to thin to desired consistency.
- Use right away or store in a sealed container in the refrigerator for up to 1 week.
Nutrition Facts
Nutrition Facts: Per 2 Tablespoons (makes ~ 1 ¼ cup)
67 Calories, 5 gram fat, 2 gram protein, 3 gram total carbohydrate, 2 gram sugar, 52 mg sodium Notes
*Pour the can of chipotle in adobo (both the peppers and the sauce) in a high speed blender and blend until smooth. Then measure out the amount you need for the recipe. I will usually place the leftover blended chipotle in adobo into a small container and freeze for later use. The sauce will thicken when refrigerated. Leave it on the counter before using or you can add more lime juice or water to get to desired consistency. I used Maries ranch dressing. I have also used Bolthouse Greek yogurt ranch dressing, which would be a healthier dressing option. Use your favorite ranch dressing or make your own. I use 2% plain Greek yogurt because I like the consistency and thickness. If you use a yogurt that is a thinner consistency you may want to omit the water or add it after blending the sauce, as needed to get desired consistency. I have made this with and without cilantro and they both come out delicious!
67 Calories, 5 gram fat, 2 gram protein, 3 gram total carbohydrate, 2 gram sugar, 52 mg sodium Notes
*Pour the can of chipotle in adobo (both the peppers and the sauce) in a high speed blender and blend until smooth. Then measure out the amount you need for the recipe. I will usually place the leftover blended chipotle in adobo into a small container and freeze for later use. The sauce will thicken when refrigerated. Leave it on the counter before using or you can add more lime juice or water to get to desired consistency. I used Maries ranch dressing. I have also used Bolthouse Greek yogurt ranch dressing, which would be a healthier dressing option. Use your favorite ranch dressing or make your own. I use 2% plain Greek yogurt because I like the consistency and thickness. If you use a yogurt that is a thinner consistency you may want to omit the water or add it after blending the sauce, as needed to get desired consistency. I have made this with and without cilantro and they both come out delicious!