Tuesday, December 1, 2015

Chipotle Ranch Dip

I love ranch dip but hate the ingredients used in that powdered mix stuff. Have you read the list of preservatives? No thank you. This version is made from lots of fresh herbs, sour cream, mayo, and spices. I have added canned chipotle peppers and their adobo sauce for flavor and heat.

I serve this dip as an appetizer with veggies, chips, and crackers, of course, but it is also delicious drizzled over tacos or paired with Buffalo chicken wings or fried chicken. You can thin it with some buttermilk for a terrific salad dressing. I toss it with crisp lettuce, black beans, diced onion & tomatoes, grated cheese, and crushed corn tortilla chips. The perfect taco salad.

Chipotle Ranch Dip
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup chopped Italian parsley
1/4 cup chopped dill
2 tablespoons chopped basil
1/4 cup minced chives
1 garlic clove, finely  minced
1 tablespoon white onion, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon canned chipotle pepper, minced
1/2 to 1 teaspoon adobo sauce
sea salt
black pepper
buttermilk (if needed)

Combine sour cream, mayonnaise, parsley, dill, basil, chives, garlic, onion, Worcestershire sauce and minced chipotle pepper in a medium sized bowl. Stir in 1/2 teaspoon adobo sauce and 1/2 teaspoon each salt and pepper. Chill in refrigerator for a minimum of two hours (4-6 is best). Taste and add additional 1/2 teaspoon of adobo sauce if you like it spicier. Adjust seasonings if necessary. Serve with vegetables, buffalo chicken wings, fried chicken, chips and/or crackers. Thin with buttermilk if you want to use as salad dressing

It is Holiday Appetizer Week at Food Network's Fall Fest roundup. Do you have a favorite appetizer recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: 5-Ingredient Pizza Skewers
Feed Me Phoebe: B
russels Sprout Latkes with Anchovy Aioli
Creative Culinary: 
Blue Cheese, Walnut, and Port Wine Pâté
Napa Farmhouse 1885: 
Avocado Crostini with Oaxacan Sesame Sauce
Red or Green: 
Chipotle Ranch Dip
Healthy Eats: 
5 Lighter Finger Foods for Your Holiday Soiree
Elephants and the Coconut Trees: 
Baked Falafel and Hummus
The Mom 100: 
Creamy Avocado Dip
The Wimpy Vegetarian: 
Jalapeño Poppers Gougere
Peppadews Stuffed with Mozzarella Fresca
Taste with the Eyes: 
You Don't Have To Be Jewish To Love Latkes
FN Dish: 
5 One-Bite Wonders You Need at Your Holiday Party


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.


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