This Chipotle Ranch recipe is inspired by Chipotle’s brand-new adobo ranch and the Hidden Valley version. You can whip up this homemade version in 10 minutes or less, and it pairs with so many things. It’s filled with zesty lime, Mexican spices, and, of course, chipotle. It’s perfect served with burrito bowls, tacos, quesadillas, or drizzled over a Mexican-inspired salad. It’s also great as a veggie dip.
When Chipotle released its brand-new adobo ranch in June, I went to try it. It has a lot of potential and really makes the burrito bowls taste great, but I felt like the homemade version was going to need a little amping up.
Watch How To Make Chipotle Ranch
Their version is made with sour cream, and in our opinion, tastes a little flat on its own. So my at-home version combines a bit of avocado oil mayo and sour cream, which gives this chipotle ranch incredible depth that stands alone.
I hope you’ll enjoy my copycat-inspired version with a few tweaks. We’ve been loving the Chipotle ranch on just about everything. But our current favorite is dipping steak quesadillas into this sauce with loads of salsa, too.
Ingredients & Substitutions
- Greek yogurt – a full-fat Greek yogurt will give you the best-tasting finished sauce, but regular full-fat yogurt works too. It will be a bit thinner, though.
- Avocado oil mayonnaise – has a wonderful buttery flavor that I think works so well in ranch dressing, but you can use your favorite mayonnaise.
- Chipotle in adobo – look for a brand that is gluten-free if needed, almost all brands are, just be sure to check. You use ground chipotle powder, but the chipotle in adobo is definitely better. I buy a large can, then portion it into small containers to freeze for later.
- Spices – I used traditional ranch spices along with smoked paprika. The smoked paprika adds a smoky depth without increasing the spiciness.
- Lime juice – freshly squeezed lime juice tastes the best in this dressing, but a good quality bottled juice works too.
How to make this recipe step by step
Step 1: Start by mashing the chipotle chilies in adobo into a smooth paste. Then add the rest of the chipotle ranch ingredients to the mixing bowl.
Step 2: Mix the chipotle ranch together.
I like to use a flat-bottomed whisk, but a spoon/spatula works great too.
Step 3: When the chipotle ranch is thoroughly mixed, cover and refrigerate to let the flavors meld.
Remember that this ranch needs to sit in the refrigerator for at least half a day for the full flavors to come out because we’re using dried herbs and spices here.
Step 4: Refrigerate the Chipotle ranch in a sealed container for at least four hours before serving or up to four days.
Ways to serve this
- Try this Chipotle Ranch with your next burrito bowl: Chipotle Honey Chicken, Beef Barbacoa Burrito Bowl, Carnitas Burrito Bowl, Chipotle Chicken Burrito Bowl.
- It’s also super tasty with tacos, taco bowls, or quesadillas!
- Make a Chipotle-inspired salad with romaine, salsa, avocado, chicken, cheese, black beans, and chipotle ranch.
- Use it as a veggie dip or on your next sandwich or wrap.
FAQ’s
Chipotle makes its new ranch with sour cream, chipotle peppers, and spices. They haven’t released the full ingredients for this limited-time menu item.
Chipotle ranch is made of sour cream, mayo, ranch spices, and chipotle in adobo. I like to add fresh lime juice and smoked paprika to make the flavors really stand out.
Storing leftovers
- To store – Place any leftover Chipotle ranch into an airtight container and store it in the fridge for up to four days. If you use homemade mayonnaise, it only keeps for two days.
- Make ahead – This chipotle ranch is best made ahead at least four hours so that the flavors have time to develop. It also keeps for up to four days.
Tips & Tricks
- Don’t be surprised if the Chipotle ranch doesn’t taste like much besides Chipotle when you first mix it up. It’s super important that you refrigerate it for a few hours so the dried spices have time to rehydrate and add flavor to your ranch. After it’s had some time in the fridge, I recommend taste-testing it again and adjusting any flavors to your taste.
- I recommend avocado oil mayonnaise for all of my ranch recipes because I think it has the best, most buttery flavor. But you can also use any good-quality mayonnaise that you love the flavor of.
- Chipotle in adobo makes the best flavor for this ranch, but I have included a ground chipotle powder option as well if you cannot have chipotle in adobo.
- This Chipotle ranch makes a great meal prep recipe because you can serve it with all your favorite Mexican meals throughout the week. We love the sauce on everything and have no problem eating it for days in a row!
Dietary Options & Substitutions
- Dairy-free – Use your favorite dairy-free sour cream and place of regular.
- Gluten-free – For this recipe to be truly gluten-free, you need to use chipotle in adobo that is gluten-free. Almost all brands are gluten-free, but there are a few that aren’t.
More Homemade Dressing Recipe Inspiration
I really hope you enjoy this Chipotle Ranch recipe! If you do get a chance to make this, I’d love to hear from you in the comments.
Chipotle Ranch
INGREDIENTS
- 2 tbsp Chipotle in adobo - mashed smooth, see notes, more to taste
- 1/2 cup avocado oil mayonnaise
- 1/2 cup full-fat sour cream
- 1 tsp granulated garlic - unsalted
- 1 tsp granulated onion - unsalted
- 2 tsp smoked paprika
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp lime juice - freshly squeezed, to taste
INSTRUCTIONS
- Add all the ingredients listed and mix until completely smooth.
- Refrigerate for 4 hours, then taste test to see if you want to adjust the amount of chipotle, lime juice, etc. before serving.
- Refrigerate and use within 4 days.