Chipotle Ranch Dip

Chipotle Ranch Dip

*Sherri* 137

"I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream."

Ingredients 15 m {{adjustedServings}} servings 52 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Tips & Tricks
Chipotle Crusted Pork Tenderloin

A great one for the grill. The sweet and spicy rub turns crispy delicious.

Seven-Layer Dip I

See how to make this crowd-pleasing seven-layer dip.

Rate recipe

Your rating


Reviews 13

  1. 18 Ratings

Sarah Jo

This is EXCELLENT. I made this right as I got home from the store today, using my own homemade dry ranch seasoning and doubling both the green onions AND fresh minced garlic (personal preferance, not a reflection of the recipe). I've been eating on this all afternoon, dipping both baby carrots and sliced cucumbers in it. This is one of the best ranch dips I've ever had.


Yummy Ranch Dip with a spicy kick. I've had this recipe in my box for a while and finally made it. I've made it again since my first batch. Please note the recipe calls for "1 canned" chipotle pepper NOT 1 can of chipotle peppers as I almost did. The first batch I made as written using 1 pepper. The second time I added 2 1/2 peppers. I think my can must have been pretty mild as it took the 2 1/2 peppers to get the added kick to the dip. Although when I make it again with a new can, I will start with 1 pepper. It definitely gets a little warmer after it is refrigerated overnight. This dip is great and I know I will be making it many times over the summer. It was also VERY tasty on a baked potato. I like that it uses light mayo and sour cream. Thanks *Sherri* for sharing your recipe - it is a keeper.


This was really good. I took the seeds out of my pepper and it was still plenty spicy! I used homemade ranch mix that had a lot of garlic powder in it, so the added garlic was too much, but that was my fault :). I used low fat mayonnaise and sour cream and served it with broccoli, thanks Sherri! BTW, if you refrigerate this overnight it gets even spicier! I had a hard time eating this the second day, yikes!