Whole30 compliant, spicy, creamy and delicious, this Homemade Chipotle Ranch Dressing is better than any ranch you'll find at a restaurant.

Homemade Chipotle Ranch Dressing (Whole30)

"Do you have the good ranch?" I hear my husband ask the server after ordering a side salad.

This is actually a question I am quite used to hearing from Matt. You see, Matt absolutely loves ranch, but as his question suggests, he only likes it if it is the good kind.

To Matt, good ranch is full of flavor, lusciously creamy, fresh, and tastes homemade.

Funny enough, when he asks this question, the servers usually know exactly what he is referring to. More often than not the servers will also truthfully admit their ranch doesn't meet the necessary guidelines.

Fortunately for Matt, he can now enjoy his favorite dressing anytime. During our second round of Whole30 a couple of years back, I discovered homemade ranch. Let me tell you, the homemade stuff is amazing! Now I can't stop making it and am always playing with different variations of it, including today's recipe for Homemade Chipotle Ranch Dressing.

Both Matt and I love it, and it surpasses all of the "good ranch" specifications. It is packed full of flavor, creamy, and freshly made right at home.  Plus, it's Whole30 compliant and a little spicy. I am sure you'll love it too!

How to Make Homemade Chipotle Ranch Dressing (Whole30)

There are two different methods I use to make this luscious dressing, one uses an immersion blender and the other a food processor. Below you will find directions for both methods.

Let's begin with the immersion blender...

First, you need your immersion blender cup or a large jar.

To the cup or jar add:

• 1 room temperature egg (use high-quality, pasteurized eggs. Click here for information on why pasteurized eggs are important in this recipe. )
• Juice of half a lime
• ½ teaspoon of kosher salt
• 1 teaspoon of Whole30 compliant brown mustard
• ¾ teaspoon of garlic powder
• ¾ teaspoon of onion powder
• 1 cup of avocado oil or light-tasting olive oil (not extra virgin olive oil)

Next, place the immersion blender inside the cup, making sure the bottom of it is right over the egg yolk.

Turn the immersion blender on at high speed and move it around the bottom of the cup for a few seconds until the ingredients begin to emulsify. Then, slowly bring the immersion blender up and carefully move it up and down until all of the oil is incorporated.

To the creamy mixture, add:

• 2 tablespoons of fresh cilantro (fresh cilantro is so important to the flavor of this ranch)
• ½ teaspoon of dried basil (or 1 teaspoon of fresh)
• ¼ cup of water or full fall coconut milk (I use water when I don't have coconut milk and it's not much of a difference)
• ½ teaspoon - 1 teaspoon of chipotle powder (this quantity is based on your spice preference)
  • • You can also use one (or two for extra spice) chipotle peppers in adobo sauce. I just haven't found any chipotle peppers in adobo sauce that are Whole30 compliant.

Once again, turn on the immersion blender and incorporate the rest of these ingredients. And it's chipotle ranch!

Be sure to store the ranch in the refrigerator and use within four days.

Now the food processor method...

The base of this ranch is homemade mayo. So for the food processor method, you will need to first make the mayo. Luckily I have a whole blog post with easy directions on how to do just that. Click here for those directions then meet me back here.

You can also use a Whole30 compliant mayo, but trust me the homemade version is incredible!

Once you have your mayo ready, add the following to the mayo in the food processor:

• ¾ teaspoon of garlic powder
• ¾ teaspoon of onion powder
• 2 tablespoons of fresh cilantro (fresh cilantro is so important to the flavor of this ranch)
• ½ teaspoon of dried basil (or 1 teaspoon of fresh)
• ¼ cup of water or full fall coconut milk (I use water when I don't have coconut milk and it's not much of a difference)
• ½ teaspoon - 1 teaspoon of chipotle powder (this quantity is based on your spice preference)
  • • You can also use one (or two for extra spice) chipotle peppers in adobo sauce. I just haven't found any chipotle peppers in adobo sauce that are Whole30 compliant.

Blend until all the ingredients are fully combined. Store in the refrigerator and use within four days.

There you have it lusciously creamy and spicy Homemade Chipotle Ranch Dressing.

I hope you enjoy!

What is your favorite type of dressing? I'd love to know in the comments below.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

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Recipe

Homemade Chipotle Ranch Dressing (Whole30)

by Gemma Aguayo-Murphy

Whole30 compliant, spicy, creamy and delicious, this Homemade Chipotle Ranch Dressing is better than any ranch you'll find at any restaurant.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Course Salad

Ingredients

  

Immersion Blender Directions (see notes for food processor directions)

• 1 room temperature, pasteurized egg
• ½ lime, at room temperature
• ½ teaspoon kosher salt
• 1 teaspoon grainy, brown mustard (Whole30 compliant)
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 1 cup light-tasting oil (such as olive oil or avocado oil, see notes)
• 2 tablespoon fresh cilantro
• ½ teaspoon dried basil (or 1 teaspoon fresh)
• ¼ cup water or Whole30 compliant coconut milk (see notes)
• ½-1 teaspoon chipotle powder (or 1-2 chipotle peppers in adobo sauce, see notes)

Instructions

 

• To the cup of your immersion blender or a large jar, add the egg, lime juice, kosher salt, mustard, garlic powder, onion powder, and oil.
• Place the blender inside the cup, making sure the bottom of it is right over the egg yolk.
• Turn the immersion blender on at high speed and move it around the bottom of the cup for a few seconds until the ingredients begin to emulsify. Then, slowly bring the immersion blender up and move it up and down until all the oil is incorporated.
• Add fresh cilantro, basil, water (or coconut milk), and chipotle powder.
• Turn on the immersion blender once again and incorporate the rest of these ingredients. Add in the amount of chipotle pepper you want based on your spice preference.
• Store in an air-tight container in the refrigerator. Use within 4 days.

Notes

• If using olive oil, be sure it is not extra virgin olive oil but a very light-tasting, light-colored olive oil instead.
• Adding coconut milk will make the dressing a bit creamier. However, I use water when I don’t have coconut milk and I can’t tell much of a difference.
• You can also use one (or two for extra spiciness) chipotle peppers in adobo sauce. However, check the ingredients for Whole30. I have not found any brands that are Whole30 compliant.

Food Processor Directions (ingredients are the same):

• Begin by making homemade mayo. Click here for the recipe (or you can also use compliant store-bought mayo).
• To the mayo, add the garlic powder, onion powder, fresh cilantro, basil, water (or coconut milk), and chipotle powder.
• Blend until all the ingredients are fully combined.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!