Dip, dunk, or drizzle with this chipotle ranch, the condiment crossover sensation that's changing the snack scene one chip at a time.
1 1/2 cup prepared ranch salad dressing
1 can (7 ounce size) chipotle chiles in adobo sauce, drained
Combine the ranch dressing and chipotle chiles in a food processor. Process until smooth.
Use the chipotle ranch dip immediately or store in a covered container in the refrigerator for up to 1 week.
Serve the dip with vegetables, potato chips, chicken wings, or chicken nuggets. Thin the dip with additional ranch dressing and use as a salad dressing.
For a smoother dip, make sure the chipotle chiles are thoroughly processed. Straining the dip through a fine mesh can also help achieve a smoother texture.
If the dip is too thick, thin it with a little milk, buttermilk, or water until you reach the desired consistency.
For a more robust flavor, let the dip sit in the refrigerator for a few hours before serving. This allows the flavors to meld together.
Be cautious with the amount of chipotle chiles used, as their heat can be overpowering. It's easier to add more than to try to balance the dip if it becomes too spicy.
Garnish the dip with chopped fresh herbs like chives or parsley for added color and flavor when serving.
Consider serving the dip in a hollowed-out bell pepper or small bread bowl for a decorative touch at gatherings.
If the flavor of the ranch dressing is too strong, add some Greek yogurt or sour cream to balance it out.
The spiciness depends on the amount and type of chipotle chiles used. To adjust the heat level, start with a smaller amount of chipotles and gradually add more until the desired spiciness is reached. Removing the seeds from the chiles can also reduce the heat.
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