10 minutes
A smoky and spicy ranch dressing with chipotle peppers and crispy bacon, perfect for salads, sandwiches, or as a dip.
Avocado Oil Mayonnaise, store-bought or homemade
cups
Unsweetened Almond Milk
cups
Chipotle Peppers In Adobo Sauce, finely minced
tablespoons
Bacon, cooked crisp and crumbled
slices
Garlic, minced
cloves
Dried Dill Weed
teaspoons
teaspoons
teaspoons
teaspoons
1. Combine Ingredients
Combine avocado oil mayonnaise, unsweetened almond milk, chipotle peppers in adobo sauce, crumbled bacon, minced garlic, dried dill weed, dried parsley, salt, and black pepper in a glass jar with a lid. Secure the lid tightly and shake the jar vigorously.
2. Taste and Adjust Seasonings
Taste the mixture and adjust the seasonings if necessary, adding more salt or pepper based on your preference.
3. Refrigerate
Place the jar in the refrigerator. If you used homemade mayonnaise, the dressing will keep for up to 3 days; if store-bought mayonnaise was your choice, it will last up to 2 weeks.
Marinate chicken breasts in a mixture of ranch dressing, minced chipotle peppers, and crumbled bacon before grilling. Serve with a side of ranch mashed potatoes for a complete meal.
Mix the smoky chipotle ranch flavoring into ground beef or turkey to make burger patties. Grill and serve with extra bacon and a drizzle of ranch dressing on a brioche bun.
Toss cooked pasta with a chipotle ranch dressing (mix ranch with chipotle puree), crispy bacon bits, diced tomatoes, corn, and black beans for a Tex-Mex-inspired salad.
Use the ranch as a marinade for white fish like tilapia or cod. Grill the fish and serve in tacos with a slaw that's been dressed in the smoky chipotle ranch.
Use the ranch as a base sauce for pizza, topped with mozzarella cheese, diced bacon, and a sprinkle of chipotle powder. Add grilled chicken or roasted vegetables as desired.
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