Southwest Chipotle Ranch

Hi there, hello, happy Sunday! This is gonna be a super duper quick post because I’ve had a pretty busy week traveling and celebrating my niece and her GOLDEN BIRTHDAY these past couple days. It’s nice to get away, but I am starting to miss home a bit. (Even the laundry! I’m just kidding. That’ll never happen.)  I do sort of miss Eric though. He had to stay behind and hold down the fort with our two dogs. I wasn’t going to post this weekend, but because I didn’t getcha a recipe post out last weekend I figured I’d better get to it. On Instagram the other night, I posted a poll asking if you’d like me to post either this Southwest Chipotle Ranch or a recipe for Cilantro Lime Rice. It was a pretty close call, but this delicious ranch with a kick won by a few hundred votes. Y’all made it extra easy on me because this recipe is cinch. You literally just throw a bunch of stuff either in a bowl (if using an immersion blender) or a blender. You can use either one. I tend to use the immersion blender a lot more for simple stuff like this because it does the same job as a big bulky blender and the little immersion blender adapter thing is quicker to clean. If you’re wondering, yes, 98% of my decisions are based on how many dishes I will be doing later. Pay attention a little when you’re blending up this good stuff because using the immersion blender may result in just a few flying drops of ranch, but nothing disastrous or anything.

Anyhow, Back to the this Southwest Chipotle Ranch. Eric has been buggin’ me to make a spicy ranch forever and a day now.  I don’t really know why I kept putting it off. I just add things to my to do list and 99% of the time they never get completed. (I know it’s not just me, right?)  Finally, Eric threatened to make it himself and that’s where I stepped in. Ha! Ya’ll don’t know this, but Eric is kind of hilarious when it comes to anything having to do with the kitchen and cooking. He claims he has no idea what he’s doing, but I think he just puts on an act so that I’ll do it. It’s true I tend to baby him when it comes to this, but oh well. I enjoy cooking for him. The other night he had some super random stuff out on the counter and said, “I’m going to make some spicy ranch- if you won’t.” You guys, I’m not even going to talk about what he had out on the counter, but I put it all away and whipped this up. It’s pretty dang delicious and I think you’ll love it! Eric ate the entire jar (just over 2 cups worth) within a day, so I think we all can guess his thoughts on it. You can add this to countless things like raw veggies, tacos, salads, burrito bowls, pizza, baked potatoes, and/or egg sandwiches (YES! EGG SANDWICHES! REALLY AMAZING!) to take things to next level delicious.  This is such a versatile condiment to have on hand. It’s a new staple in our fridge, for sure!

Let’s get in the kitchen and I’ll show you literally like 4 pictures because this is so easy it’s ridiculous

Grab a bowl and add 1 cup of buttermilk, 1 cup of non fat greek yogurt, 1/4 cup light mayo, 1 tsp cumin, 1 packet ranch dressing seasoning mix.

Grab can of these guys. You can find’m in any grocery store. There’s usually three or four different brands, and I grab any ol’ brand. Make sure they are in adobo sauce because you’ll need like a teaspoon of the sauce. I’m not sure if they are even availble without the sauce because I’ve never see them, but just make sure there’s sauce.  I almost always have a few cans of these in the pantry to add a “smoky spicy” flavor to things. They are great to have on hand!

Here’s what they look like just incase you’ve never really worked with these. Now, these babies will bring the heat to the dressing. I use one pepper plus one teaspoon of the sauce. I’m going to write the recipe to only use half of a pepper because Eric and I handle spice VERY well so I don’t want this to be too spicy for the average person. My best advice? Start with a half of a pepper and a teaspoon of adobo sauce. If you think you want more heat add the other half’a pepper. You can always add more, you can’t add less.

I know you’re going to have leftover peppers. Pop’m in a freezer baggie and throw’m in the freezer. They’ll stay good in there for bout three months. You can also use them in a few recipes that I have coming to the blog this month. I’m so excited to share them with ya!

Moving on from the peppers. Geesh, there was a lot to say about one tiny pepper. Phew! Let’s juice one lime and pour that into the mix. Here’s a lil tip to get the most juice out of your lime. Microwave it for about 20 seconds, cut it in half, then juice it. Works every time!

Now blend everything with an immersion blender. (This can also be blended in a blender or food processor- whatever you fancy!)

This might be the most boring photo I have ever taken in my life, but man this stuff is good and it adds so much flavor to sooo many things.

Pour this stuff in a jar, keep it in your fridge, and put in on, like, literally everything.

 

Hope ya love it as much as we do!

 

With love from my kitchen to yours,

Star

Oh P.S. Eric hates greek yogurt. Legit hates it. He tells me all the time, “Don’t put that greek yogurt in stuff. I don’t like it.” But, I did it anyway and I’m on batch 5 in two weeks because he ate all of it.

5 from 9 votes
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Southwest Chipotle Ranch

a southwestern inspired ranch with a kick

Prep Time 5 minutes
Servings 36
Author Star

Ingredients

  • 1 cup lowfat buttermilk
  • 1 cup non fat greek yogurt
  • 1/4 cup light mayo
  • 1 tsp cumin
  • 1 packet ranch dressing seasoning mix
  • 1/2 chipotle pepper (in adobo sauce) from 7 oz can found in Latin foods section in grocery store. Can use whole pepper depending on level of spice preferred
  • 1 tsp adobo sauce from same can as the peppers
  • juice of one lime (about 1 tablespoon)

Instructions

  1. Add all ingredients to a bowl and blend together until smooth with an immersion blender. Refrigerate for at least 20 minutes before serving. Store in air tight container for up to 7 days. Makes 2 1/4 cups. 

  2. Can use blender or food processor in place of immersion blender. 

Recipe Notes

Serving size: 1 tablespoon

0 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder) 

0 Points Plus (calculated with My Score Plus)

13 calories .5g fat, 0g saturated fat, 1g carbohydrates, 0g fiber, .5g sugars, 1g protein (calculated using My Fitness Pal)

 

28 Comments

  1. This is perfect because I like ranch on everything! It’s kind of a problem 😉

  2. How many tablespoons before it becomes any freestyle points?

  3. Looks good! Could I use chipotle powder instead of the canned chipotle pepper? If you think so, how much would you use?

    • I’m honestly not sure. I’ve never used chipotle powder. I would add a pinch or two and taste test as you add to see.

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  5. I made this the other day and it seems really sour. It’s definitely not how I expected it to taste. Is it supposed to be sour or maybe I did something wrong??? Please help! Any suggestions? I really, really, really want to like it!

    • It could have been the brand of greek yogurt you used possibly? I’m not sure. It definitely shouldn’t taste sour. I use Fage 0% Non fat greek yogurt and Hellman’s Light mayo. Also, Hidden Valley Ranch seasoning packet.

  6. So excited to try this! I’m glad you added the comment on your husband hating yogurt- I’m with him and almost closed the page when I saw it!
    My question is- how long in the fridge with this stay good?

    • 10 days should be good. I wasn’t the biggest fan of greek yogurt either, but decided to start giving it more of a try. It really just needs the right flavors and it’s good to go!

  7. Adobo sauce, (the marinade from canned chipotles in adobo) 1 Salmon filet, (around 6-8 ounces) ¼ cup barbecue sauce 20 Green beans, trimmed 1 lemon, zested first and then sliced 2 cloves garlic, minced Fresh chives, minced, for serving Instructions Preheat your over to 450 F and line a baking sheet with aluminum foil.

  8. Oh my word. Another one of your recipes that is AMAZING. What a great combination of flavors. We dipped Trader Joe’s zucchini fries in it and it was heaven! Thank you for sharing!

  9. Nicki Minniear

    I just made this dressing to go along with the Southwest egg rolls. AMAZING!!! I am so glad I found your blog.

  10. Honestly, this is stupid good. And I feel like it’s one of those necessities that will make Weight Watchers more successful for me. You are a genius!

  11. Another genius recipe!! I’m in love! I could eat this on literally everything! I was going to ask how much I can eat before it starts counting as points, because this is to good not to eat in large amounts!! Haha! I saw your response above!! So so so so good.

  12. I really dislike Mayo but really want to try this. Do you think it would taste okay without? Or do you think the taste of the mayo will be masked enough to try it with?

    • I truly think it would be masked enough to have it without. Do you like creamy dressings from restaurants normally? Because most of them are going to have mayo in them. I think it should be okay!

  13. Can you use a buttermilk alternative? I’m in Canada and I don’t think we have a light version here. Can I turn regular 1% milk into buttermilk the same as I would if needing it for baking (ie. adding lemon/vinegar to milk and letting it “turn”)?

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  15. Amazing! Love everything I have tried so far and I tell anyone who will listen about your site!! Thank you for coming up with some yummy WW friendly recipes!!

  16. Totally made it and it is YUMMY but also totally forgot to add the 1/4 cup light mayo…still good but probably a little loose without it. Still DELISH.

    • So happy you enjoyed, Lora! Yes the light mayo does kind of “thicken” things up and adds more of a savory taste. I’m glad you liked it despite the fact. You honestly could whisky it into the batch if need be!

  17. This is a new staple in my house made a fresh patch last night! So good my son puts it on everything.

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