Creamy, herby homemade ranch dressing with a little kick of chipotle peppers, courtesy of the most magical place on earth!
I'm just gonna say it: homemade (or restaurant-made) ranch is way better than bottled. Like, WAY better. And this one is a KEEPER.
It has the classic herby, slightly garlicky creaminess you know and love, but with a little added zip of chipotle peppers. The chipotles add just a hint of smokiness and spice, and really kick this dressing up a notch.
The reason I called this Magical Chipotle Ranch Dressing is because the recipe came from a restaurant in the Magic Kingdom at Disney World. And of course, a recipe from the Magic Kingdom just has to be magical!
We ate lunch at The Diamond Horseshoe when we were at the park with Pete's family back in April, everything was served family style and we all went bananas over this salad dressing. Like...even after we finished the salad we kept the boats of dressing on the table to use with other parts of the meal. So, we went out on a limb and asked our server if we could have the recipe, and true to Disney's reputation for exceptional customer service...they gave it to us!
I'm sure I'm showing some of my Midwestern-ness here (since it's a relatively well known joke that us Midwesterners are OBSESSED with ranch), but this dressing is delicious on SO many things. Try it on this BBQ Chicken Chopped Salad, as a veggie dip, on pizza, breadsticks, chicken wings, fries...I could go on but I think you get the picture.
Fun fact: did you know that ranch dressing is far and away the most consumed salad dressing in the US?
So I guess us Midwesterners aren't THAT crazy...
You are going to love this magical chipotle ranch dressing. Yummy noises await you!
Creamy, herby homemade ranch dressing with a little kick of chipotle pepper, courtesy of the most magical place on earth!
- 1 cup mayo
- 1/2 cup sour cream
- 1 1/2 Tbsp fresh lime juice
- 1 tsp Worcestershire sauce
- 1/4 cup fresh parsley, minced
- 2 Tbsp fresh chives, minced
- 2 cloves garlic, pressed or minced
- 1/4 tsp paprika
- 1/4 tsp salt
- 2 individual chipotle peppers in adobo sauce
- 1/2 cup* buttermilk
Combine all ingredients except buttermilk in a food processor or blender and start to blend. Slowly add the buttermilk and continue to puree until smooth. Store in an airtight container in the refrigerator until ready to serve (I recommend refrigerating for at least 2 hours before serving).
*You can add more buttermilk to the dressing if you'd like it to be thinner/more pourable. The dressing will thicken up a little as it chills.
I personally find that the dressing tastes even better once it's had some time to hang out and the flavors get to know each other, so I recommend making this ahead of time and storing it in the fridge until you need it.
I can’t believe they gave you the recipe! I love that when it happens. ❤️ Key ingredients must be lime juice, parsley, garlic, chives and buttermilk! Can’t wait to try it. Thanks.
I’m usually too timid to ask but I’m glad we did because this is so delish! ????
I am not sure what you mean about the chipotle peppers in adobo sauce --- is that how you buy it? Love your blog Rachel.
Yep! You can buy chipotles in adobo sauce in a can in the international section of the grocery store, they’re pretty easy to find! I usually get this kind: Embasa Chipotle Peppers in Adobo Sauce
After I use what I need for a recipe, I put some plastic wrap over a plate and lay the remaining peppers from the can separately onto the plate and cover with more plastic wrap so I can freeze them in 1 pepper portions (hopefully that description makes sense, haha! It's the same concept as how I freeze tomato paste in 1 Tbsp portions that I explain here).
Thank you so much, so glad you’re enjoying it!