Creamy Chipotle Dressing

Chipotle? Did you say chipotle? Yes, and for those of you who still can’t pronounce it (it’s okay, we all couldn’t back in 2005), it’s “Chi-pote-lay”.

Anyway, I hope it’s not rude to write with your mouth full, because I’m currently scarfing down my ridiculously tasty salad with this experimental chipotle dressing and I thought it would be extremely unfair for me to not tell you my methods….Right now. 

Creamy Chipotle Dressing
3/4 to 1 cup water
1/2 cup plain yogurt
1/4 cup light mayo
1/3 cup restaurant style salsa
Juice of 1 lime
1/2 cup garbanzo beans (thickens it up nicely!)
2 T Trader Joe’s taco seasoning
1 large chipotle pepper from canned chipotle peppers in adobo :
Throw all ingredients into your blender and blend until smooth. 
I served mine over a bed of red leaf lettuce, avocado, diced carrots and topped with crushed tortilla chips and a dollop each of plain yogurt and salsa….mmm. 
~Notes~
  • These measurements are approximate and were estimated AFTER I made the dressing 🙂 
  • Feel free to make this dressing to your own liking, e.g: more yogurt, omit the mayo, more lime, less water/pepper/seasoning/salsa, etc. I am quite positive you will still end up with a delicious result.
  • You guessed it: this dressing is spicy. Although it’s not burn-your-mouth-off hot, it does have some kick…just the way I like it 😉
  • A couple of days after posting this recipe, I noticed that my leftover dressing way waaaaay too watery, so I would recommend omitting the water altogether or use water instead of salsa to reduce the spiciness.

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