/ / Creamy Chipotle Dressing

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
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 (I love this stuff!)
1 large chipotle pepper from canned chipotle peppers in adobo, like so:
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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