Chipotle Cilantro Dressing

Here it is, people! The dip for Grilled Chipotle Shrimp, and the dressing for our soon-to-be-posted salad.

I know, I keep dangling it over your head, don’t I? Terribly sorry about that, but this weekend was made for grilled shrimp, rosè, and take-it-easy time, not worry-about-a-salad-time.

As good as the salad is, let’s focus on this dressing that can so easily be turned into a dip. And by “turned into” I mean, call it a dip and it’s a dip. Funny how that works, eh?

It’s just thick enough to hold up to the grilled shrimp, grilled veggies, or french fries you’ll keep dipping into it.

The beauty of this dressing/dip is that it’s so easy, and most of the ingredients you probably already have lying around! We’ve got the number 1 star: chipotle peppers in adobo sauce. A must for a this smoky, spicy Chipotle Cilantro Dressing, if I do say so myself. Some sour cream and mayo to up the creamy-factor, cilantro for obvious reasons, lime juice to brighten it up, and some garlic, onion, and salt because FLAVOR!

Throw it all in the food processor – I like to use my mini one for this recipe and for the marinade for chipotle shrimp – it just makes it so much easier and hey, fewer dishes to do!

There you have it: a smoky, creamy, spicy, delicious chipotle dip/dressing/whatever you want to call it! Ready to meet all your summer food needs! 😉

Chipotle Cilantro Dressing

A spicy, smoky chipotle dressing that easily becomes a dip for french fries, grilled shrimp, skewers, or veggies!

5 from 4 votes

Print Pin Rate Save Saved!

Course: Sauce

Cuisine: Southwest

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 servings (2 TBSP)

Author: Becca Mills

Equipment

• ▢
  Mini Food Processor

Ingredients

 

1x2x3x

• ▢ 2-4 chipotle peppers in adobo sauce
• ▢ 1/2 cup sour cream
• ▢ 3 Tablespoon mayonnaise
• ▢ 1/2 cup cilantro, tightly packed
• ▢ 1 lime, juiced
• ▢ 2-3 garlic cloves
• ▢ 1/2 tsp onion powder
• ▢ 1/2 tsp fine sea salt, to taste

Cook ModePrevent your screen from going dark

Instructions

 

• In a mini food processor, add all ingredients and pulse to combine. See note, and add additional chipotle peppers as needed. Salt to taste.
• Store in an air-tight container in the fridge for up to 10 days.

Notes

I start with 2 chipotle peppers, and add another if I need to depending on the spiciness level desired.

If you don't want to use a food processor, finely chop the chipotle pepper and garlic, chop the cilantro as desired, then whisk all ingredients together well.

Makes approximately 3/4 cup.

Nutrition

Serving: 2TBSP | Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 318mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

By the Way…

This recipe is part of our collection of savory homemade sauce recipes. Check it out!